Roast Beef, No. 2
From The Twin-city housewife, 1920
Serves 4
Cooking times: 15-20 minutes per pound for well done, 12-15 minutes for rare.
Presented as published in 1920. 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 Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 24. The excerpt below is the record exactly as published.
Roast Beef, No. 2 Wipe meat with damp cloth, dredge with flour, and put in bak- ing-pan, propping it up so largest cut surfaces or sides without skin will not rest on bottom of pan but will be on sides and top where heat can reach it evenly. Put in oven dry and let bake about ten minutes, or until well seared so juice cannot escape. After this baste with brown stock. If you have no stock drain grease from pan and add cold water and baste with that
Cook this with the app: pantry check, scaling, and the assistant.