Roast Beef
Pieces used for roasting are sirloin, rib, back of the rump, face of the rump and upper round.
Eight to ten minutes a pound should be allowed for cooking the meat moderately rare.
Wipe the meat; place on rack in dripping pan; dredge meat and pan well with flour, then sprinkle well with salt and pepper.
Cook in hot oven for fifteen minutes, until flour is well browned. Reduce heat and continue roasting, basting every ten minutes until cooked.
Baste with fat tried out from the meat. If that is not sufficient, add beef suet, beef drippings, or butter. Avoid the use of water in the pan, as by its use the meat is steamed rather than roasted.
Serve with brown gravy, made by browning four tablespoons of fat from the pan, adding four tablespoons flour. When brown, add one and one half cups water or beef stock. 2 cups milk 2 cups flour