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Roast Beef with Potatoes
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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 Institute cook book (1913) by Helen Cramp, page 171. The excerpt below is the record exactly as published.
ROAST BEEF WITH POTATOES Wipe the meat with a wet cloth; sprinkle with salt and pepper and put in a well-buttered paper bag. Add pared potatoes and two ounces of butter
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