Weigh the meat, trim off all parts which will not be good to serve, and
save them for soups or stews. Wipe the meat clean with a damp cloth.
Dredge it well with salt, pepper, and flour, put it into a dripping pan,
and cook it in an insulated oven heated as directed for roasts of meat
on page 225. Heat the pan and meat a little before putting them into the
oven. The time for roasting beef depends upon the size and shape of the
roasts. Thick pieces weighing under ten pounds will roast rare in twelve
minutes to a pound, medium rare in from fifteen to eighteen minutes, and
well done in twenty-five or thirty minutes a pound. Thin pieces will
take a few minutes less to each pound.