The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Roast Beef

Weigh the meat, trim off all parts which will not be good to serve, and save them for soups or stews. Wipe the meat clean with a damp cloth. Dredge it well with salt, pepper, and flour, put it into a dripping pan, and cook it in an insulated oven heated as directed for roasts of meat on [page 225]. Heat the pan and meat a little before putting them into the oven. The time for roasting beef depends upon the size and shape of the roasts. Thick pieces weighing under ten pounds will roast rare in twelve minutes to a pound, medium rare in from fifteen to eighteen minutes, and well done in twenty-five or thirty minutes a pound. Thin pieces will take a few minutes less to each pound.