Roast Beef

Ingredients

• beef roast
• coarse sea salt
• flour
• fat trimmings (if needed)

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

1. Wipe the beef roast and place it skin side down on a rack in a dripping pan.

2. Rub the roast with coarse sea salt and dredge it with flour.

3. Preheat the oven to 400°F (200°C) and roast to quickly sear the surface.

4. Once the flour in the pan is browned, reduce the heat and baste with the fat that has rendered out.

5. Baste every 10 minutes for juicier meat.

6. When the roast is halfway done, turn it over and dredge the skin side with flour for final browning.

7. If the flour in the pan is at risk of burning, add a small amount of water.