1913 - Dishes and Beverages of the Old South

Roast Beef

DDV CULINARY

Scrape and wash clean, wipe dry,
sear cut sides well, either in bubbling fat, or under gas flame,
set on a small rack in a deep pan,
sprinkle well with salt and pepper,
dredge on flour scantly,
pour water underneath till it stands half an inch deep,
cover close, set in a hot oven and cook until tender.
Basting will not be needed until the pan is uncovered--
then add a little more water, boiling hot, baste thoroughly,
return to oven, and brown.
If you like, add sliced tomatoes, minced onions, shredded green peppers,
carrots cut small, and very tender green peas after uncovering--
hey will cook while the meat is browning,
and can be served all together in a separate dish.