Take three long ribs of beef, bone, season, stuff, and roll as for semi-roasting, No. 207; put either Yorkshire pudding or any kind of vegetable in the bottom of the dish, then put on the grating, on which put your potatoes; then fix on the trivet at about three inches above the grating; when done, pour on a hot dish half a pint of boiling water, quarter of a teaspoonful of salt; pour this under your joint, turn it over; when hot, turn over twice, and carve; it will make a rich gravy. Serve the potatoes round, or separate; the pudding to be served on a hot dish.
By chopping the bone small, good broth and soup may be made. If the oven happens to be too hot, cover the joint with a piece or two of plain paper, well greased.
A piece of meat weighing about eight pounds, will take from one hour and twenty to thirty minutes, giving always as a rule from ten to twelve minutes to every pound of meat, for joints of from six to twelve pounds.
Any other piece of beef of an inferior part, requires to be baked slowly, allowing fifteen minutes to every pound, and if too lean, may be larded, as No. 459.