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Beef

A large sirloin roast seasoned with salt and baked until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Beef

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Rub the beef with salt.

Roast

  1. Roast the beef for 3.5 to 4 hours.

  2. Check for doneness; it should be well-cooked but not overdone.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Sirloin of beef
Is the main cut that gets cooked and carries the dish's flavour and texture.

The step that matters

Check for doneness. Large roasts keep cooking after they leave the oven, and a long roast can dry out if overcooked. Checking the internal temperature and stopping before the meat is overdone keeps it juicy and tender.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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