Roast Beef
From Lessons in cooking through preparation of meals, 1912
Serves 6
When properly cooked, the outside fat is crisp and brown, the lean beneath is browned to the depth of 0.5 inch and the whole interior is evenly red and juicy.
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 22. The excerpt below is the record exactly as published.
ROAST BEEF BROWNED POTATOES FRUIT SALAD PEACH TAPIOCA WITH WHIPPED CREAM Roast Beef Let the meat to be roasted, after being skewered or tied into a compact shape, rest on a rack in the dripping pan skin side down ; dredge with flour and sear over the outside in a hot oven ; then add salt, pepper and drippings
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