Roast Beef

Ingredients

• Pieces used for roasting are sirloin, rib, back of the rump, face of the rump and upper round.
• Eight to ten minutes a pound should be allowed for cooking the meat moderately rare.
• four tablespoons flour
• sprinkle well with salt
• sprinkle well with pepper
• add one and one half cups water or beef stock

Method

1. 1

   Wipe meat, place on rack in dripping pan, dredge with flour, salt, and pepper.

2. 2

   Cook in hot oven for 15 minutes, then reduce heat and continue roasting, basting every 10 minutes until cooked.

3. 3

   Serve with brown gravy made from fat in the pan.

Nutrition per serving

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 31. The excerpt below is the record exactly as published.

Roast Beef. Broiled Fillet of Beef Cut slices about tAVO inches thick from fillet. Shape in circles. Place on greased broiler and broil over hot coals from four to six minutes, turning every ten seconds. Serve on hot platter ; garnish with slices of broiled tomato and brown mushroom sauce. Broiled Fillets of Beef with Oysters Broil steak according to recipe ; place on hot platter ; sprinkle with salt and pepper ; cover with oysters ; dot with butter ; and bake in oven until edges of oysters curl. Serve immediately, garnished with parsley and lemon. Sauted Fillet of Beef Saute steak two minutes. Mix two tablespoons Worces- tershire sauce, one half teaspoon salt, one quarter tea- spoon mustard, one tablespoon melted butter, and one tablespoon chopped pimolas. Spread on both sides of steak, dip in bread crumbs, and saute until crumbs are brown. Corned Beef Wash beef; place in kettle; cover with cold water; bring to the boiling point, then simmer until tender; allow thirty- five minutes for each pound. Cool partially. in water in which it was cooked; place in square pan; apply pressure and serve cold. Corned Beef Hash Chop beef; add an equal amount of cold boiled potatoes, chopped; season with salt, pepper and a few drops of onion juice. MEATS 79 Melt one tablespoon butter in an iron frying pan ; add beef and potatoes and sufficient milk or hot water to make the mixture quite soft. Cover frying pan and cook slowly until a brown crust is formed. Turn like an omelet on to a hot platter. Garnish with parsley. Roast Beef Pieces used for roasting are sirloin, rib, back of the rump, face of the rump and upper round. Eight to ten minutes a pound should be allowed for cooking the meat moderately rare. Wipe the meat; place on rack in dripping pan; dredge meat and pan well with flour, then sprinkle well with salt and pepper. Cook in hot oven for fifteen minutes, until flour is well browned. Reduce heat and continue roasting, basting every ten minutes until cooked. Baste with fat tried out from the meat. If that is not sufficient, add beef suet, beef drippings, or butter. Avoid the use of water in the pan, as by its use the meat is steamed rather than roasted. Serve with brown gravy, made by browning four table- spoons of fat from the pan, adding four tablespoons flour. When brown, add one and one half cups water or beef stock

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