Roast Beef, American Style

Lay the meat on some sticks in a dripping-pan, so as not to touch the water which it is requisite to have in the bottom; season with salt and pepper and place in a roasting-oven for three or four hours. Baste frequently with the water in the bottom of the pan. Sift over the meat before serving some powdered and browned crackers, and garnish with parsley.

Roast Beef On The Spit

Remove most of the flap from the sirloin and trim neatly; have a clear, brisk fire, and place the meat close to it for the first half hour, then move it farther away, basting frequently, and when done, sprinkle the joint well with salt. The gravy may be prepared by taking the meat from the dripping-pan, which will leave a brown sediment; pour in some boiling water and salt, and stir thoroughly, straining over the meat. A thickening of flour may be added if necessary. Garnish with horseradish and serve with horseradish sauce in a tureen.

Roast Ribs Of Beef

Break off the ends of the bones of the desired amount of ribs of beef, take out the chine-bone, and place the meat in a baking pan, sprinkle over some salt, put small lumps of butter over it, and dust with flour, baking in a moderate oven till done. When done, place on a dish, garnish with horseradish, and serve very hot.