To Roast Sirloin, or Ribs of Beef

Ingredients

• sirloin or ribs of beef
• powdered ginger or pepper
• flour
• fine salt

Instructions

1. Remove the pipe of marrow running along the backbone and cut out the kernels from the fat.
2. In summer, guard the meat carefully from flies and examine it frequently in warm or damp weather.
3. Scrape away any surface moisture with a knife or wipe it away with a dry cloth.
4. Dust powdered ginger or pepper over the surface.
5. If the joint is not very large, remove the ends of the bones, which may then be salted for a few days and afterward boiled.
6. Spit the beef firmly and place it near the fire to render the surface firm.
7. Draw it to a distance and allow the heat to penetrate the interior, basting constantly.
8. If preferred, heat it very gradually at first; in either case, continue basting constantly.
9. Draw it nearer to the fire for the last half hour or more of roasting to brown it well.
10. If you object to meat being frothed for table, dredge it with flour when first placed at the fire.
11. Sprinkle the meat with fine salt when nearly done.
12. When the steam from the meat draws strongly toward the fire, it is nearly or quite ready to serve.