Roast Beef

Ingredients

• a piece of beef
• season with salt
• season with pepper
• two tablespoonfuls of beef-drippings
• one of dry flour
• a pint of boiling water

Method

1. 1

   Wipe the beef with a wet towel, suspend it in a Dutch oven, and place it before the fire to brown.

2. 2

   Season with salt and pepper.

3. 3

   Dust with flour and moisten with drippings every fifteen minutes.

4. 4

   Allow fifteen minutes per pound for medium rare.

5. 5

   Make gravy by stirring drippings and flour until brown, then gradually add boiling water and season.

Nutrition per serving

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 189. The excerpt below is the record exactly as published.

ROAST BEEF. Roast beef canbe prepared before an ordinary range or cooking-stove by using a tin case, open on the side towards the fire, called a Dutch oven ; any large box of tin bright enough to reflect the heat will serve for this purpose, if it has a bottom tight enough to retain the drippings from the meat. The regular Dutch oven is provided with a hook, upon which the meat is hung ; if it has to be otherwise sup- ported, the best method is by a rack, which will raise the meat to about the middle of the oven, where the heat is ROASTS {rOTIS). 345 the most regular. Wipe the beef with a wet towel after it has been trimmed by the butcher, suspend it in the Dutch oven, and place it before the fire where it will brown quickly; after it is brown, season it with salt and pepper ; if a frothed surface is desired, dust the beef with dry flour, and then moisten it with drippings every fifteen minutes, after it is brown ; allow fifteen minutes to a pound for roasting beef medium rare before a hot fire. When the beef is done, put it on a hot platter, and quickly make the gravy as follows, or do this before taking up the beef. Put over the fire in a frying-pan, dripping-pan, or saucepan, two tablespoonfuls of beef-drippings, and one of dry flour, and stir them until they are brown ; then gradually stir in a pint of boiling water, and a palatable seasoning of salt and pepper ; let the gravy so made boil for one minute, and then serve it with the beef. BOAST LAMB WITH SOBBEL-SAUCE. Have the bone cut from a shoulder of lamb without man- gling it ; replace the bone with crumbs of bread, highly sea- soned with sal

Cook this with the app: pantry check, scaling, and the assistant.