Roast Beef
From Luncheons, breakfasts, simple dinners and carving, 1905
Always take off some of the fat before making the gravy.
Presented as published in 1905. 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 Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 9. The excerpt below is the record exactly as published.
Roast Beef — To have a nice roast get a large one ; from eight to ten pounds is a good size. Have the pan hot, that you put it into, also the oven. Do not add water. Let remain twenty minutes then dredge with flour, add a little water if needed, season with salt
Cook this with the app: pantry check, scaling, and the assistant.