Boil and peel some large, ripe potatoes, and three-quarters of an hour
before a piece of roast beef is removed from the fire, skim the fat
from the gravy; put the potatoes in the dripping-pan, having dredged
them well with flour. Baste them, to prevent scorching, with the gravy,
and when quite brown, drain on a sieve. Lay them about the meat in the
dish.