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
When meat is cooked to your liking, season to taste with salt and additional pepper; remove to a warm serving platter and let it stand for 15 to 20 minutes at the edge of the open oven before carving. During this time the beef sets, the cooking subsides and the roast is ready for carving. In the meantime, pour off the fat in the roasting pan and use the pink juices that pour from the roast as it sets; stir all the crusty bits into it to make a clear sauce. I sometimes add a little wine, a knob or two of butter and a dash of Worcestershire sauce. Bring to the boil, reduce heat and simmer for 1 or 2 minutes. Strain and serve in a sauceboat with roast. This recipe