Roast Beef

Ingredients

• the beef
• salt
• pepper
• flour
• fat
• a little water

Method

1. 1

   Weigh the beef before and after cooking.

2. 2

   Wipe beef and skewer into shape if necessary.

3. 3

   Dredge all sides with salt, pepper, and flour.

4. 4

   Insert a thermometer with the bulb in the center of the roast.

5. 5

   Place fat side up in a hot oven at 428° F for fifteen minutes, then reduce the heat to 342° F and cook until the inner temperature reaches desired doneness.

6. 6

   If meat is lean, add fat to the pan; if very dry, add a little water.

Nutrition per serving

As published

This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 86. The excerpt below is the record exactly as published.

ROAST BEEF 175 XXXIV TENDER MEAT ROAST BEEF BROILED BEEFSTEAK AND CORN PUDDING A. PREPARE ROAST BEEF.1 Weigh the beef before and after cooking. Wipe beef and, if necessary, skewer into shape. Dredge all sides with salt, pepper, and flour (Why is this added?). Insert a thermometer with the bulb in the center of the roast. Place fat side up, in a hot oven at 428° F. for fifteen minutes, then reduce the heat to 342° F. and cook until the inner temperature of the meat as shown by the thermometer reaches, if rare is desired, 131° to 149° F. ; if medium, 149° to 158° F. ; if well-done, 158° to 176° F. If meat is quite lean, it may be necessary to add fat to the pan. If very dry, add a little water

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