Roast Beef

Ingredients

• rib roast of beef
• sprinkle with salt
• pepper
• dredge with flour
• fat in pan

Method

1. 1

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

2. 2

   Place in a hot oven and, when slightly brown, reduce heat and baste every ten minutes for the first half hour, then every fifteen minutes.

3. 3

   If cooked rare, it will require one hour and fifteen minutes.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 65. The excerpt below is the record exactly as published.

rib roast of beef, at the market, (have ribs and trim- mings sent with roast). Wipe meat, sprinkle with salt, pepper, dredge with flour and arrange on rack in dripping pan. Place in a hot oven and, when slightly brown, reduce heat and baste every ten minutes for the first half hour with fat in pan, afterwards every fifteen minutes during cooking. (If cooked rare it will require one hour and fifteen minutes.) BROWN GRAVY Drain and strain fat in the pan — return three tablespoons to dripping pan, add four and one-half tablespoons flour and brown richly (do not burn flour), add slowly one and one-half cups of Brown Stock or boiling water, stirring constantly. Season with salt, pepper, and one-half teaspoon Kitchen Bouquet. November ^^ Sunduy DtTiners 147 First Sunday FRANCONIA POTATOES Wash and pare six medium-sized potatoes; parboil five minutes. Drain dry. Place on grate around roast beef. Baste with fat in pan when basting roast Bake from thirty to thirty-five minutes, turn- ing often or when basting roast. Sprinkle with salt and serve sur- rounding rolled roast, alternating with Stuffed Tomatoes. BAKED TOMATOES Select six smooth, firm, ripe tomatoes. Wash, wipe and cut a slice from the stem end; scoop out the seeds and soft pulp. Mix with the pulp an equal amount of corn cut from the cob, one table- spoon finely chopped green pepper

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