Roast Beef
From Original White House Cookbook, 1887
Serves 9
Serve with mustard or grated horse-radish and vinegar.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 65. The excerpt below is the record exactly as published.
ROAST BEEF. National Stockman. One very essential point in roasting beef is to have the oven well heated when the beef is first put in; this causes the pores to close up quickly, and prevents the escape of the juices. Take a rib piece or loin roast of seven or eight pounds. Wipe it thor- oughly all over with a clean wet towel. Lay it in a dripping-pan, and baste it well with butter or suet fat. Set it in the oven. Baste it fre- quently with its own drippings, which will make it brown and tender. When partly done season with salt and pepper, as it hardens any meat to salt it when raw, and draws out its juices, then dredge with sifted flour to 106 MEATS. give it a frothy appearance. It will take a roast of this size about two hours’ time to be properly done, leaving the inside a little rare or red — half an hour less would make the inside quite rare. Kemove the beef to a heated dish, set where it will keep hot; then skim the drippings from all fat, add a tablespoonful of sifted flour, a little pepper and a teacupful of boiling water
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