Rolled Rib Roast
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 33. The excerpt below is the record exactly as published.
Rolled Rib Roast. Have the butcher remove all bones from a rib roast; roll the meat and tie with twine. Cook same as roast beef. It can be larded before roasting. Serve with tomato or horseradish sauce
Cook this with the app: pantry check, scaling, and the assistant.