Roast Beef With Red Sauce
From Tennessee and Virginia cook book (1911).
Source and licence
From Tennessee and Virginia cook book (1911), printed page 79, digitised by the Internet Archive: https://archive.org/details/TennesseeAndVirginiaCookBook
Read the original http://creativecommons.org/publicdomain/zero/1.0/
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- five pound standing rib roast
- a cup of homemade catsup
Method
- Take a four or five pound standing rib roast, have the butcher to take out the bones or break them.
- Put in a pan and set in the oven.
- Let brown and then baste every few minutes with hot water.
- When it has been cooking half an hour, baste with a cup of homemade catsup or strained tomatoes, sprinkle well with flour, salt and pepper and continue to baste with the sauce in the pan, adding hot water, when necessary.
- The oven should not be so hot, after the first fifteen minutes, and the roast will be done in two hours.
- Good hot;
- better cold;
- best broiled in butter for lunch.
- Mrs.
- W.
- N.
- Pattoit, Bristol, Tenn.