A few rules for roasting and baking beef: Allow nine minutes to the
pound for _baking_ a rolled rib-roast; for _roasting_ it, allow ten
minutes to the pound. Sirloin roasts require eight minutes to the pound
for baking, nine minutes for roasting.
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To bake, have the oven very hot. Before putting in the meat, sprinkle
over pepper and salt, and dredge with flour. Pour a little boiling water
into the pan before baking. Baste frequently.
To roast, have a bright fire. Hang the joint about eighteen inches from
it at first, put a little clarified dripping into the dripping-pan,
baste the meat with it when first prepared to cook, and every fifteen
minutes afterward. Twenty minutes before the beef is done, sprinkle with
pepper and salt, dredge with flour, baste with a little butter or
dripping. Keep the fire bright, and turn the meat before it. It should
be well browned and frothed. The cut, a rolled rib roast, with mashed
potatoes.