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Beef Roast a L'Orleans

a A rolled rib roast is best for this purpose. The night before it is cooked, put into a broad pan three tablespoonfuls of salad oil, four tablespoonfuls of chopped onion, a dozen whole pepper corns, and the juice of a large lemon. Lay the roast in this and at the end of two hours turn it over, annointing the sides well with sauce. In the morning turn it again. When ready to cook it, put into the dripping pan, dash a cupful of boiling water over the top, and as it heats, baste with the sauce in which it has lain over night, mingled with hot water and strained. Cook ten minutes to the pound, and just before taking it up, baste all over with butter, sift flour on the top, and as soon as this froths and browns, transfer the meat to a hot dish. Garnish with water cresses.