Roast Beef Recipe

The tender loin and first and second cuts off the rack are the best

roasting pieces--the third and fourth cuts are good. When the meat is

put to the fire, a little salt should be sprinkled on it, and the bony

side turned towards the fire first. When the bones get well heated

through, turn the meat, and keep a brisk fire--baste it frequently while

roasting. There should be a little water put into the dripping pan when

the meat is put down to roast. If it is a thick piece, allow fifteen

minutes to each pound to roast it in--if thin, less time will be

required.

Vote