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To Roast Sirloin or Ribs of Beef
From The "A1" cookery book, 1901
Serves 1
Consider using a self-basting baking pan for easier cooking.
Presented as published in 1901. 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
Nutrition per serving
302Calories
43 gProtein
0 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories302 kcal
Protein43 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat14 g
Saturated Fat5.5 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol132 mg
Sodium132 mg
Potassium670 mg
Calcium28 mg
Iron4.3 mg
Magnesium40 mg
Phosphorus412 mg
Zinc11 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A2 mcg
Vitamin E0.4 mg
Vitamin K2.8 mcg
Vitamin B61.1 mg
Vitamin B125.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate10 mcg
Choline123 mg
Caffeine0 mg
Water140 g
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 27. The excerpt below is the record exactly as published.
To Roast Sirloin or Ribs of Beef. — Trim the joint and tie and skewer it into a good shape. Dredge it with flour and hang it on the spit. Place it near the fire for a few minutes, then draw it to a distance and let it remain so until the heat has penetrated through it ; baste continually, first with a little dripping, after- wards with its own fat ; let it be drawn nearer to the fire for the last half-hour or more of roasting, to brown it well. From twenty to thirty minutes a pound is required to cook joints. For the gravy empty the dripping-pan of all the dripping, pour in some boiling water slightly salted
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