522. Roast Beef II

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

I think that this second way to cook roast beef is preferable to the first, because the meat stays juicier and more fragrant.

Method

After putting the meat on the spit, wrap it in a fairly thick sheet of paper well greased with cold butter. Tie the two ends so that it stays tightly closed and put it over a hot charcoal fire. Turn, and when it is almost cooked tear off the paper,