Roast Beef

Ingredients

• Sirloin, rib, or any suitable joint for roasting.
• dripping for basting

Method

1. 1

   Weigh meat and calculate time for cooking, according to size and shape.

2. 2

   Allow about fifteen minutes to each lb. and fifteen minutes over.

3. 3

   Wipe the meat.

4. 4

   Place dripping for basting on roasting pan, allow it to become hot.

5. 5

   Place meat on trivet, baste it, and return to oven, which must be very hot, until the outside of the meat is sealed up and browned.

6. 6

   Baste very frequently till done.

7. 7

   Place on hot ashet.

8. 8

   Pour off fat.

9. 9

   Sprinkle salt on tin, stir among the sediment and brown it.

10. 10

    Add sufficient stock or water to make the required gravy.

11. 11

    Add pepper and boil up.

12. 12

    Remove any grease.

13. 13

    Pour a little round the joint, and serve the remainder in a hot sauceboat.

14. 14

    Serve with Yorkshire pudding.

As published

This recipe was extracted from Berridge House recipe book (1910), page 8. The excerpt below is the record exactly as published.

Roast Beef Sirloin, rib, or any suitable joint for roasting. Weigh meat and calculate time for cooking, according to size and shape. Allow about fifteen FIRST COURSE 25 minutes to each lb. and fifteen minutes over. Wipe the meat. Place dripping for basting

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