Roast Beef (No. 2)

Ingredients

• Gret a choice roast
• in plenty of water
• salt
• pepper
• juice from 1 quart of tomatoes
• 2 teaspoons ground allspice
• 1 teaspoon cloves
• 1 teaspoon black pepper
• 2 teaspoons salt
• A little red pepper
• Small piece of butter
• Small onion chopped fine

Method

1. 1

   Gret a choice roast, and after cooking a little while in plenty of water, season with salt and pepper, then pour most of the water from the pan and add the juice from 1 quart of tomatoes.

2. 2

   To the tomatoes add 2 teaspoons ground allspice, 1 teaspoon cloves, 1 teaspoon black pepper, 2 teaspoons salt, a little red pepper, small piece of butter, small onion chopped fine.

3. 3

   Cook this a few minutes and spread over the roast.

4. 4

   Continue basting till done.

5. 5

   Add hot water if dressing is too thick.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 33. The excerpt below is the record exactly as published.

ROAST BEEF (No. 2) Mrs. Mary Wehh Gret a choice roast, and after cooking a little while in plenty of water, season with salt and pep- per, then pour most of the water from the pan and add the juice from 1 quart of tomatoes. To the tomatoes add 2 teaspoons ground allspice, 1 teaspoon cloves, 1 teaspoon black pepper, 108 MEATS 2 teaspoons salt, A little red pepper, Small piece of butter. Small onion chopped fine

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