Roast Beef

Ingredients

• at least a pint of water into the dripping-pan
• a teaspoonful of salt for each pound of meat
• a saltspoonful of pepper for each pound of meat
• a small tablespoonful of flour
• a teacupful of boiling water
• a piece weighing five or six pounds

Method

1. 1

   Prepare a clear fire and rinse the meat in cold water.

2. 2

   Rub salt and pepper over it.

3. 3

   Place it on the spit or in a reflector, ensuring even cooking.

4. 4

   Add water to the dripping-pan for basting.

5. 5

   Turn the meat and baste frequently.

6. 6

   Fifteen minutes before done, dredge with flour and baste again.

7. 7

   Serve with gravy made from the dripping.

Nutrition per serving

As published

This recipe was extracted from The housekeeper's companion (1883), page 93. The excerpt below is the record exactly as published.

Roast Beef. — Have a bright, clear fire before putting down the roast; if it is large, have afire according; let it be a clear, steady fire, with a bed of coals at the bottom — this is for a wood fire; for a coal fire, make one large enough to last the length of time required for the roast (fifteen minutes for each pound of meat); make the front of the fire clear from ashes, and brush up the hearth; rinse the meat in cold water, wipe it dry; mix salt and pepper, a teaspoonful of salt, and asaltspoon- ful of pepper for each pound of meat; rub it over every part* then put it evenly on the spit, taking care not to run it through the best parts; or if it is done in a reflector, set it on a trivet or mufiin rings, and turn the pan about as occasion may require; then put it down at a little distance from the fire, that the out- side may not be too much done before the inside is cooked; put at least a pint of water into the dripping-pan, with which to baste; replenish with boiling water, so that there shall not be less than a pint of gravy when the meat is done, for a piece weighing five or six pounds; when about half done, clear the front of the fire and set it a little nearer; turn the meat so that all sides snay be done evenly; fifteen minutes before it is done, if you please, dredge with the fat of the meat wheat flour until it looks white; baste it freely and set it to finish; when done, take it on to a large dish and cover with a tin cover; set the dripping over the fire, dredge in a small tablespoonful of flour, stir it smooth; when it is a fine brown, add a teacupful of boiling water

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