Roast Beef with Horseradish Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

For the Roast Beef

dripping
well-greased paper ↝ Rice paper [Crackers, excludes saltines]
scraped horseradish ↝ Horseradish [Mustard and other condiments]
clear gravy ↝ Gravy, beef [Dips, gravies, other sauces]

To serve with

horseradish sauce ↝ Sauce, horseradish [Soups, Sauces, and Gravies]
York-shire pudding

Instructions (6)

Neatly trim the meat according to the joint, skewer it, tie it up, rub it all over with dripping, and tie a well-greased paper round it.
Put the joint to roast, not too close to the fire; the distance must depend upon the range and the briskness of the fire.
Keep it well basted during the roasting, and allow about twenty minutes for each pound of meat.
Half an hour before the meat is done remove the paper, and let the meat take a pretty golden colour.
When ready to serve replace the ordinary skewers with plated ones, dish up, garnish the top with scraped horseradish, and pour a little clear gravy round the meat.
Serve with horseradish sauce in a boat and York-shire pudding.

Original Text

Roast Beef with Horseradish Sauce.
(Bœuf rôti au Sauce Raifort.)
NEATLY trim the meat according to the joint, skewer it, tie it up, rub it all over with dripping, and tie a well-greased paper round it, put the joint to roast, not too close to the fire; the distance must depend upon the range and the briskness of the fire; keep it well basted during the roasting, and allow about twenty minutes for each pound of meat; half an hour before the meat is done remove the paper, and let the meat take a pretty golden colour. When ready to serve replace the ordinary skewers with plated ones, dish up, garnish the top with scraped horseradish, and pour a little clear gravy round the meat. Serve with horseradish sauce in a boat and York-shire pudding.

Notes

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