Rolled Rib Roast with Riced Potatoes

Ingredients

• Remove the bones from a rib roast.
• dredge with flour
• add a little drippings melted in hot water
• weight from six to eight pounds
• about eight hot boiled potatoes
• three tablespoonfuls of butter
• about a half a cup of hot milk or cream
• half a teaspoonful of salt

Method

1. 1

   Skewer the meat into a round shape, dredge with flour, and set on a rack in a dripping pan in a hot oven.

2. 2

   When seared, add drippings melted in hot water, reduce oven temperature, and bake for 60 to 90 minutes, basting often.

3. 3

   Garnish with a stem of watercress and surround with riced potatoes, which are passed through a ricer with butter, salt, and hot milk or cream.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 39. The excerpt below is the record exactly as published.

ROLLED RIB ROASTWITH RICED POTATOES. Remove the bones from a rib roast and skewer the meat into a round shape ; dredge with flour and set, on a rack in dripping pan, into a hot oven. When the outside of the meat is seared over, add a little drippmgs melted in hot water ; reduce the temperature of the oven and bake, (weight from six to eight pounds) from sixty to ninetv minutes. Baste often with the drippings in the pan and dredge with flour after each basting ; add salt to the flour when half cooked. When cooled substitute silver skewers for those used in the oven. Garnish with a stem of watercress and surround with Riced Potatoes. Pass through a ricer about eight hot boiled potatoes ; add three tablespoonfuls of butter, half a teaspoonful of salt, and about a half a cup of hot milk or cream

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