Roast Beef

Ingredients

• Take a piece of rib or loin
• wipe clean with a dry towel
• put in a hot dripping pan with a little hot butter or suet
• add about 1 tablespoon flour
• pour in about 1 cup water

Method

1. 1

   Take a piece of rib or loin, trim and wipe clean with a dry towel, put in a hot dripping pan with a little hot butter or suet, and set in a very hot oven.

2. 2

   Baste frequently and when partly done and nicely browned, season with salt and pepper and dredge with flour.

3. 3

   A roast of about 8 lbs will require about 2 hours roasting.

4. 4

   When done, remove the roast to a hot platter, skim the fat from the gravy in the pan, add about 1 tablespoon flour, stir well over the fire, and when browned pour in about 1 cup water.

5. 5

   Boil up once and pour in a hot gravy boat.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 102. The excerpt below is the record exactly as published.

oast Beef Take a piece of rib or loin, trim and wipe clean with a dry towel, put in a hot dripping pan with a little hot butter or suet, and set in a very hot oven. Remember that the oven must be very hot when the roast is first put in. Baste fre- quently and when partly done and nicely browned, season with salt and pepper and dredge with flour. Do not salt the raw meat, as that would draw out the juices and make it tough. A roast of about 8 lbs will require about 2 hours roasting. Less would leave the inside too rare and longer roasting would dry it out. When done remove the roast to a hot platter, skim the fat from the gravy in the pan, add about 1 tablesp flour, stir well over the fire, and when browned pour in about 1 cup water

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