ROAST BEEF.
45. The nicest piece for roasting is the rib.
Two ribs of fine beef is a piece large enough for a family of eight or ten. The lean of beef should always appear of a bright red before it is cooked, and the fat of a very light cream color.
Season the beef with salt, and place it in a roaster before a clear bright fire. Do not set it too close at first. As to the time of roasting, that must be left to the judgment of the cook and the taste of those who are to eat it. If it is preferred quite rare an hour and a half or two hours will cook two large ribs sufficiently, but if it is to be better done, it must be cooked a proportionably longer time. Whilst the beef is roasting, baste it frequently with its own gravy. When nearly done, dredge flour lightly over it so as to brown it. When the meat is taken out, skim off the fat on the top of the gravy, and pour the remainder in a pan, add a little flour, with salt to the taste, and some water, give it one boil, and serve it in a small tureen or gravy boat.
In cold weather the plates should be warmed just before the dinner is served. Or, a small chafing dish placed under each plate.