Roast Beef.
Lay in a dripping-pan and pour a cup of boiling water over it. Roast about ten minutes per pound, basting frequently and copiously. When done, dish; pour the strained gravy into a bowl and set in ice-water to throw up the fat. Remove this, return the gravy to the fire, pepper, salt, and thicken with browned flour. Boil once, and serve in a boat.