Roast Beef Recipe

And aye a rowth, a _roast beef_ and claret:

Syne wha wad starve!

BURNS.



The noble sirloin of about fifteen pounds will require to be before the

fire about three and a half to four hours; take care to spit it evenly,

that it may not be heavier on one side than on the other; put a little

clean dripping into the dripping-pan (tie a sheet of paper over to

preserve the fat); baste it well as soon as it is put down, and every

quarter of an hour all the time it is roasting, till the last half hour;

then take off the paper and make some gravy for it. Stir the fire, and

make it clear; to brown and froth it, sprinkle a little salt over it,

baste it with butter, and dredge it with flour; let it go a few minutes

longer till the froth rises, take it up, put it on the dish, and serve

it.

Vote