Rolled Beef.
Make your butcher take all the bones out of a rib-roast. (Keep them for to-morrow’s soup.) Make him also roll the meat into a round, and skewer it securely. Wash it all over with vinegar, then rub with hot butter mixed with minced onion and pepper, working this well between the folds of meat. Put into the dripping-pan, pour a cup of gravy from the boiling soup—before the vegetables are added—about the base, and a few spoonfuls of butter and water upon the top. Roast twelve minutes to the pound, basting freely and often. Towards the last, dredge with flour, and rub over with butter to make a brown froth. Pour off the fat from the gravy, strain what is left; add, if needed, a little boiling water; thicken with browned flour, and serve in a boat.