dinner
Roast Beef
From Lessons in cooking through preparation of meals, 1912
Serves 6
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 80. The excerpt below is the record exactly as published.
ROAST BEEF YORKSHIRE PUDDING FRAN CON lA POTATOES LEMON SPONGE — SOFT CUSTARD Corn Soup Chop 3^ can corn, add i c water and simmer for 30 m, then rub thru a sieve. Scald i c milk with a thin slice of onion, when corn is ready, remove onion from the milk, add the corn, bind with a roux made of I T butter and i T flour, and season. Serve at once. Roast Beef For an oven roast select the rib piece. Have the rib re- moved and the roast rolled, but be sure to have the rib sent home with the roast. This with the tough parts of the roast that may be left and the outside skin, which will give it a good flavor, will make a fine soup for the next day. Wipe the roast with a damp cloth, sear on all sides in a hot skillet, season, set on a rack in a dripping pan
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