Roast Beef

Ingredients

• the first and second cut of the sirloin
• Dredge with flour
• salt
• pepper
• very little water

Method

1. 1

   Dredge the beef with flour, salt, and pepper, place in a dripping-pan with water, and baste frequently.

2. 2

   Cook for 15 minutes per pound for large pieces, 10 minutes for small.

3. 3

   Make gravy from the drippings.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 98. The excerpt below is the record exactly as published.

ROAST BEEF.— The best pieces for roasting are the first and second cut of the sirloin. The next to be preferred are the first cut of the rib and the back of the rump. Dredge with flour, salt, and pep- per, place in dripping-pan with very little sirloin. water; baste frequently. If a large -piece of beef (10 or 12 pounds) allow 15 minutes to every pound; a small piece, 10 minutes to every pound. Make a gravy of the dripping. After carefully skimming off all the grease, pour the remainder into a sauce^pan, mix a little brown flour carefully so as not to have any lumps, and stir into the liquid while boiling; boil 3 minutes and it is ready to serve. ROAST RIBS OF BEEF — Take a 2 or 3 rib roast, have ribs sawed across 3 times at least, with no seasoning of anjj kind as that injures the flavor of the meat. Set on bricks in a very hot oven, sear over, and when well browned decrease heat by opening the door and closing the dampers; then cook slowly for 1 hour if liked rare, or 1^ hours if well done. ROAST BEEF AND YORKSHIRE PUDDING Into 2 cups flour mix 1 teaspoon baking i)owder, and a pinch of salt; add 1 cup milk, beat till smooth, and add another cup of milk. Put it in hot gem=pans and bake; baste it with beef drippings. Serve it with the roast beef. The batter is often poured under the beef to bake, but this is a better way. SPICED BEEF.— Boil 2 or 3 pounds of fat beef slowly until the bones will easily separate from the meat; then take it out, take out all the bones, and chop the meat (fat and lean together) while hot; season with salt, white pepper

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