Roast Beef

Name: Roast Beef
Ingredients: Weigh meat; wipe with damp cloth.; Season with salt and pepper when half cooked.; Season with salt and pepper when half cooked.; Place pieces of fat in pan around the meat.

From Canadian cook book, 1924

Cook 20 mins. per pound for roasts up to 8 lbs.

Presented as published in 1924. 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 Canadian cook book (1924) by Nellie Lyle Pattinson, page 10. The excerpt below is the record exactly as published.

ROAST BEEF. 1. Weigh meat; wipe with damp cloth. 2. Place on rack in roasting pan, skin side down. 3. Dredge with flour. 4. Place pieces of fat in pan around the meat. 5. Place in hot oven to sear, then reduce the heat. 6. Baste meat every 10 minutes with fat in the pan. 7. Season with salt and pepper when half cooked.

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