Roast Beef.
Lay in a dripping-pan, pour a cupful of boiling water over it, and cook, basting often, about ten minutes per pound. If there is much fat on it, cover these parts with a paste of flour and water, until the meat is nearly done. Ten minutes before taking it up, dredge with flour, then baste once with butter. If you like made gravy with beef, pour off the fat from the top; thicken with browned flour, season and boil once.