Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

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The first four ribs of the Beef are always the best for a Roast. The Tenderloin lies here, and two good Ribs or a “full cut, ” as the butchers term it, should be enough to make a fine Roast for a family of six. Always remember that if the Roast is cut too thin, the juices dry too rapidly and the exquisite flavor is gone. After the Ribs come the Sirloin and the Spine Bone as a second and third c