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Roast Beef
From Buckeye cookery, 1892
Serves 8
Must be basted frequently.
Presented as published in 1892. 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 Buckeye cookery (1892), page 109. The excerpt below is the record exactly as published.
Roast Breer wita Puppine. Bake exactly as directed for ordinary roast for the table; then make a Yorkshire pudding, to eat like vegetables with the roast, as follows: For every pint of milk take three eggs, three cups of flour, and a pinch of salt; stir to a smooth batter, and pour into the drip-. ping-pan under the meat, half an hour before it is done.—WMrs. C. r. Carson. Roast Beer. Take a rib-piece or loin-roast of seven to eight pounds. Beat it thoroughly all over, lay it in the roasting dish and baste it with melted butter. Put it inside the well-heated oven, and baste fre- - quently with its own fat, which will make it brown fan tender. If, when it is cooking fast, the gravy is growing too brown, turn a glass of German cooking wine into the bottom of the pan, and repeat this as often as the gravy cooks away. The roast needs about two hours time to be done, and must be brown outside but. inside still a little red.’ Season with salt and pepper. Squeeze a little lemon juice over it
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