Roast Beef with Horseradish Sauce

Bœuf rôti au Sauce Raifort

Method

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.

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