Roast Beef


Preparation info

  • Serves

    8 to 10

    • Difficulty


Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

  • About


  • 1 sirloin or rib roast of beef (5–8 pounds)
  • 4–6 tablespoons dripping</


Spread beef with dripping or butter and sprinkle with a mixture of dry mustard, pepper and flour which you have lightly browned in a frying pan or in the oven. Tie a flattened layer of beef suet over the top.

When ready to roast, place the meat on a rack over a roasting pan and brown in a pre-heated, fairly hot oven (