Roast Beef
And aye a rowth, a roast beef and claret:
Syne wha wad starve!
Burns.
The noble sirloin of about fifteen pounds will require to be before the fire about three and a half to four hours; take care to spit it evenly, that it may not be heavier on one side than on the other; put a little clean dripping into the dripping-pan (tie a sheet of paper over to preserve the fat); baste it well as soon as it is put down, and every quarter of an hour all the time it is roasting, till the last half hour; then take off the paper and make some gravy for it. Stir the fire, and make it clear; to brown and froth it, sprinkle a little salt over it, baste it with butter, and dredge it with flour; let it go a few minutes longer till the froth rises, take it up, put it on the dish, and serve it.