Читать книгу The New England Cook Book, or Young Housekeeper's Guide - Anonymous - Страница 6

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The tender loin and first and second cuts of the rack are the best roasting pieces, the third and fourth cuts are good. The lower part of a rack of beef should be cut off as it prevents the meat from roasting thoroughly. When the beef is put to the fire to roast a little salt should be sprinkled on it, and the bony side turned towards the fire, when the ribs get well heated through, turn the meat, put it to a brisk fire and baste it frequently till done. If the meat is a thick piece allow fifteen minutes to each pound, to roast it in, if thin less time will be required.