Roast Beef
From The Central cook book, 1924
Mrs. R. B. Tempreton.
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 The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 9. The excerpt below is the record exactly as published.
Roast Beef Place meat in moderately hot oven, in just enough water to prevent sticking. Sprinkle with flour, salt and pepper. Cook slowly, and every few minutes basting, so as to brown evenly. Place boiled Irish potatoes around roast.
Cook this with the app: pantry check, scaling, and the assistant.