Boiled Rib Roast.

Either have the butcher remove the bones, or do it your-self by
slipping a sharp knife between the flesh and bones--a simple matter
with almost any kind of meat. Roll up the piece and tie with strong
twine. Treat the same as plain roast beef, giving the same time as if
it were a piece of rump (one hour and a half for eight pounds), as the
form it is now in does not readily admit the heat to all parts. This
piece of beef can be larded before roasting, or it can be larded and
braised. Serve with tomato or horse-radish sauce.


Roast Beef, with Yorkshire Pudding.

A rib or sirloin roast should be prepared as directed for roasting.
When within three-quarters of an hour of being done, have the pudding
made. Butter a pan like that in which the meat is being cooked, and
pour in the batter. Put the rack across the pan, not in it. Place the
meat on the rack, return to the oven, and cook forty-five minutes. If
you have only one pan, take up the meat, pour off the gravy and put in
the pudding. Cut in squares, and garnish the beef with these. Another
method is to have a pan that has squares stamped in it. This gives
even squares and crust on all the edges, which baking in the flat pan
does not. When the meat is roasted in the tin-kitchen, let the pudding
bake in the oven for half an hour, and then place it under the meat to
catch the drippings.

For the Yorkshire pudding, one pint of milk, two-thirds of a cupful of
flour, three eggs and one scant teaspoonful of salt will be needed.