To Roast Part of a Round of Beef
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- 14 lbs. beef round (tongue side)
- fat
Instructions
- Identify the natural division of the meat to separate the silver side from the upper (tongue) side, taking care not to pierce the inner skin.
- Allow the meat to hang as long as it can be kept sweet before cooking.
- Draw the outside fat tightly around the beef and firmly skewer or bind it with tape to keep it in form.
- Roast at a strong, steady fire for 4½ to 5 hours (for a 14 lb. joint), keeping it constantly basted throughout cooking.