Roast Beef with Horseradish Sauce

Bœuf rôti au Sauce Raifort

Preparation info

    • Difficulty


Appears in

Mrs A.B. Marshall's Cookery Book

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

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Neatly trim the meat according to the joint, skewer it, tie it up, rub it all over with dripping, and tie a well-greased paper round it, put the joint to roast, not too close to the fire; the distance must depend upon the range and the briskness of the fire; keep it well basted during the roasting, and allow about twenty minutes for each pound of meat; half an hour before the meat is done remove the paper, and let the meat take a pretty golden colour. When ready to serve replace the ordinary skewers with plated ones, dish up, garnish the top with scraped horseradish, and pour a little clear gravy round the meat. Serve with horseradish sauce in a boat and Yorkshire pudding.