Ingredients
- Rib roast
- Beef suet
- 3 eggs
- 1 pint sweet milk
- 3 rounded tablespoons of flour
- salt and pepper
Directions
- Rub a rib roast with salt and pepper, and if not very fat, put in pieces of beef suet.
- On top and around in pan place pieces of suet.
- With these drippings baste every ten minutes, adding no water at all.
- For rare beef, allow 15 minutes to the pound; well done, 20 minutes.
- Within 20 minutes of serving remove roast.
- Pour all drippings into a can for future use except about two tablespoonful.
- Into the two tablespoons pour the pudding.
- For the pudding, beat three eggs together well.
- To this add a pint of sweet milk.
- Add 3 rounded tablespoons of flour measured before sifting.
- Add salt and pepper to taste.
- Cook until set.
- Cut in squares and serve around roast.
This is the real old English roast-beef, and if basted properly, is very delicious.
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