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ROAST BEEF, No 1

(Meats) - (The International Jewish Cook Book)







Take prime rib roast. Cut up a small onion, a celery root and part of a
carrot into rather small pieces and add to these two or three sprigs of
parsley and one bay leaf. Sprinkle these over the bottom of the
dripping-pan and place your roast on this bed. The oven should be very
hot when the roast is first put in, but when the roast is browned
sufficiently to retain its juices, moderate the heat and roast more
slowly until the meat is done. Do not season until the roast is browned,
and then add salt and pepper. Enough juice and fat will drop from the
roast to give the necessary broth for basting. Baste frequently and turn
occasionally, being very careful, however, not to stick a fork into the
roast.











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