Roast Beef

Ingredients

• sirloin or rib pieces of beef
• browned flour
• coarse sea salt

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. Have the butcher remove most of the bone and roll the meat into a round, fastening it with skewers.

2. Heat a clean skillet on the stove until hot, then sear the roast on one side until browned, about 2-3 minutes.

3. Turn the roast and brown the other side in the same way.

4. Place the roast in a dripping pan without water and put it in a 400°F (200°C) oven until a crust forms.

5. Lower the temperature to 350°F (175°C) and cook until tender, about 20 minutes per pound.

6. Remove the roast from the pan and take out the skewers using pincers.

7. For gravy, pour off the fat and drain the juices into a gravy boat, diluting with boiling water if too strong.