Roast Beef

Ingredients

• A sirloin or rib roast is best.
• lace on a rack in a dripping pan
• Bake a six-pound roast

Method

1. 1

   Remove bones from the meat, roll and fasten it in shape.

2. 2

   Sear in a very hot oven for ten minutes, then dredge with flour, salt, and pepper.

3. 3

   Baste often and bake for one hour if rare, or one hour and a quarter if well done.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 33. The excerpt below is the record exactly as published.

roast beef, pork, corn beef, and soup- bones goes to waste. Batter for Frying. —Three cups of sifted flour, mixed with three tablespoons of butter melted in water ; pour the butter off the water into the flour first, then enough of the water to make a soft paste, which beat smooth, then more warm water till it is thick enough to mask the back of the spoon dipped into it, and salt to taste ; add, the last thing, the whites of two eggs well beaten. Bread Crumbs for Frying.— Never allow stale bread to go to waste. Dry it thoroughly in a slow oven, roll and sift it and keep in a jar ready for use. It is better than cracker crumbs for cutlets, etc., and costs nothing. ROAST BEkE. A sirloin or rib roast is best. Have the bones removed. Roll the meat and fasten in shape with skewers or tie with strong string. 1 lace on a rack in a dripping pan and put in landmarks club cook book. a very hot oven to sear it over in order to retain the juices. Keep the oven closed for about ten minutes, then open, dredge with flour, salt and pepper, and baste with the gravy. Turn the meat when necessary and baste often. Bake a six-pound roast

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