Name: Beef, Roast
Ingredients: Beef (sirloin, ribs, or aitchbones); Beef dripping; Coarse sea salt

Beef, Roast

Ingredients

Beef (sirloin, ribs, or aitchbones)
Beef dripping
Coarse sea salt

Directions

For a large sirloin, trim the thin end, salt it, and press it as in the recipe for Beef, Pressed.
If using 1 or 2 ribs from a large animal, remove the bones and tie the meat into a round shape for easier carving.
Serve with gravy and horseradish or horseradish sauce.

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.