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Roast Beef

A large beef roast cooked in the oven with water and covered by paper to retain juices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Roast Beef

Roast Beef

Oven, in the book's wordsA hot oven

Ingredients

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.

Roast

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

  2. Place the roast in the hot oven to crisp the outside and retain juices.

  3. Once browned, add a little boiling water to the dripping pan.

Cover

  1. Grease a few layers of paper.

  2. Lay the greased paper over the meat.

  3. Cover everything with a dripping pan.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Beef roast
Main protein; the hot oven browns its outside, which helps hold in its juices.
Boiling water
Adds moisture to the dripping pan once the roast has browned.

“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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