Roast Beef or Pork
From The National home cook book, 1900
Presented as published in 1900. 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 National home cook book (1900), page 51. The excerpt below is the record exactly as published.
ROAST BEEF OR PORK—Wash meat and place in a gal- — lon crock, season with salt and pepper, and cover tightly ~ with a tin, placing a flatiron or heavy weight on tin
Cook this with the app: pantry check, scaling, and the assistant.