Time.—For 10 lbs. of the rolled ribs, 3 hours (as the joint is very solid, we have allowed an extra 1/2 hour); for 6 lbs., 1-1/2 hour.
Average cost, 8-1/2d. per lb.
Sufficient.—A joint of 10 lbs. for 6 or 8 persons.
Seasonable all the year.
Note.—When the weight exceeds 10 lbs., we would not advise the above method of boning and rolling; only in the case of 1 or 2 ribs, when the joint cannot stand upright in the dish, and would look awkward. The bones should be put in with a few vegetables and herbs, and made into stock.
ROAST BEEF has long been a national dish in England. In most of our patriotic songs it is contrasted with the fricasseed frogs, popularly supposed to be the exclusive diet of Frenchmen.
"O the roast beef of old England,
And O the old English roast beef."
This national chorus is appealed to whenever a song-writer wishes to account for the valour displayed by Englishmen at sea or on land.
ROAST SIRLOIN OF BEEF.
659. INGREDIENTS.—Beef, a little salt.