The best pieces for roasting are the sirloin and rib pieces. The latter
are oftenest used by small families. Make your butcher remove most of
the bone, and skewer the meat into the shape of a round. If you roast
in an oven, it is a good plan to dash a small cup of _boiling_ water
over the meat in first putting it down, letting it trickle into the
pan. This, for a season, checks the escape of the juices, and allows
the meat to get warmed through before the top dries by said escape. If
there is much fat upon the upper surface, cover with a paste of flour
and water until it is nearly done. Baste frequently, at first with
salt and water, afterward with the drippings. Allow about a quarter of
an hour to a pound, if you like your meat rare; more, if you prefer
to have it well done. Some, when the meat is almost done, dredge with
flour and baste with butter—only once.
Remove the beef, when quite ready, to a heated dish; skim the
drippings; add a teacupful of boiling water, boil up once, and send
to table in a gravy-boat. Many reject made gravy altogether, and
only serve the red liquor that runs from the meat into the dish as
it is cut. This is the practice with some—indeed most of our best
housekeepers. If you have made gravy in a sauce-boat, give your guest
his choice between that and the juice in the dish.
Serve with mustard, or scraped horse-radish and vinegar.