Roast Round of Beef in Paper Bag
From Standard Paper-Bag Cookery, 1912
This roast is economical and nutritious.
Presented as published in 1912. 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 Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 28. The excerpt below is the record exactly as published.
Roast Round of Beef in Paper Bag.— Get three or four pounds of beef from top round, asking the butcher for a high chunky piece — not a slab — from the tenderest, juiciest part. Have him tie it up securely and add a piece of suet. Well grease the bag inside. Season and flour the meat
Cook this with the app: pantry check, scaling, and the assistant.