The meat from the round, the rump, the chuck, in fact all lean meat and bones.
Meat for Salting and Pickling.
The meat from the round, also from the brisket, but without bones.
Best Pieces for Boiling.
The rump, the brisket and chuck.
No. 1—ROAST BEEF.
Quantity for 6–8 Persons.
- 6 lbs. of roast beef
- 2–3 tbsps. of butter
- ½ of an onion, to suit taste
- ½ cup of water
- 1 cup of water for gravy
- ¾ tbsp. of flour
- Salt, pepper
Preparation: The roast beef is salted and peppered, put into a roasting pan with the quantity of water given and roasted in the oven. After ½ hour’s roasting add 2 to 3 tablespoonfuls of butter and let it roast for another hour, basting frequently. In 1½ hours the roast beef is rare inside and in 2 hours it is well done.
If the roast is small, it will require 15 minutes less per pound, and if larger 15 minutes longer for roasting. When the roast is done, put it on a platter and make the gravy.