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Rib Roast Of Beef

Procure a second cut of rib roast of beef, remove the bones with a sharp knife, roll and skewer it. Before roasting take out the butcher's skewers, unroll, season highly with salt and pepper and a few herbs, if liked; roll again tightly, fastening securely with skewer pins. Place in a pan on a little iron griddle, made for the purpose to keep it just over the water in the pan. Pepper and salt freely, also dredge with flour, and baste every ten or fifteen minutes. Just before the beef is done pour over it haıf a teacup of vinegar. To the gravy put parsley, thyme and minced onion, which should be browned.