Roast Beef

Take a roast of beef, as many pounds as you need according to the number of persons. Wipe well with a clean cloth, salt and pepper it, and flour it. Before you put it in a roast pan, put in that pan a small piece of bacon, a small piece of onion, and a carrot cut in two, with two tablespoonfuls of meat juice or bouillon, not hot water. Water is very good to wash with, but not to flavor meats with! Put your meat in the roast pan in a moderate oven, and cook it by a good fire a quarter of an hour for every pound of meat. Baste it with the drippings, and watch it carefully.

From page 18 of the 1904 edition.

Original page from the book