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ROAST BEEF, No 2

(Meats) - (The International Jewish Cook Book)







Season meat with salt and paprika. Dredge with flour. Place on rack in
dripping-pan with two or three tablespoons fat, in hot oven, to brown
quickly. Reduce heat and baste every ten minutes with the fat that has
fried out. When meat is about half done, turn it over, dredge with
flour, finish browning. If necessary, add a small quantity of water.
Allow fifteen to twenty minutes for each pound of meat.
Three pounds is the smallest roast practicable.











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