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Mrs. Durno’s Roast Beef with Yorkshire Pudding Recipe

The best pieces for roasting are the tenderloin, sirloin and rib pieces; the sixth, seventh and eight ribs are best; if  you get a rib piece, have your butcher take out the bone and roll and skewer the meat in shape.  If much fat on the surface, cover the roast with a paste of flour and water.  This should be removed half and hour before meat is done.  Have the oven rather hot, if you like beef rare, and allow 12 minutes to the pound; if preferred well done, have the oven moderate and cook a longer time.

Yorkshire Pudding

Eight tablespoonfuls flour, a little salt, 6 eggs, 1 quart milk.  Bake 20 minutes in hot oven, under meat.  Put meat on a rack.  Mrs. W. J. Durno.  Somerville.  Source: Boston Post – 6 Mar 1904

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Mrs. Durno's Roast Beef with Yorkshire Pudding Recipe

Course Main Dish

Cuisine American

Keyword Beef, Roast Beef

Ingredients

• 1 ea Beef tenderloin or sirloin roast
• flour mixed with water to a paste; enough to cover roast
• 8 tbsp flour
• 1 pinch salt
• 4 cups milk

Instructions

1. The best pieces for roasting are the tenderloin, sirloin and rib pieces; the sixth, seventh and eight ribs are best; if  you get a rib piece, have your butcher take out the bone and roll and skewer the meat in shape.
   
   

2. If much fat on the surface, cover the roast with a paste of flour and water.  This should be removed half and hour before meat is done.
   
   

3. Have the oven rather hot, if you like beef rare, and allow 12 minutes to the pound; if preferred well done, have the oven moderate and cook a longer time.
   
   

4. Yorkshire Pudding: Eight tablespoonfuls flour, a little salt, 6 eggs, 1 quart milk.  Bake 20 minutes in hot oven, under meat.  Put meat on a rack.

   
   
   

Mrs. M’Intire’s Pot Roast Recipe

Buy five or six pounds of 12-cent beef, have bone removed, wash it and place in agate kettle on top of the stove, sprinkle with salt and a little flour; after five minutes add a very little hot water, enough to cover bottom of kettle; cover tightly and keep the same amount of water on all the time.  Cook four hours.  Mrs. Edwin C. M’Intire, Gloucester.  Source: Boston Post 21 Feb 1904.

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Mrs. M'Intire's Pot Roast

Course Main Course

Cuisine American

Ingredients

• 5-6 lb beef roast
• 1 pinch salt
• flour enough to sprinkle over roast

Instructions

1. Buy five or six pounds of 12-cent beef, have bone removed, wash it and place in agate kettle on top of the stove.
   
   

2. Sprinkle with salt and a little flour; after five minutes add a very little hot water, enough to cover bottom of kettle; cover tightly and keep the same amount of water on all the time.
   
   

3. Cook four hours.
   
   

Mrs. Lusk’s Pot Roast Recipe

Put a few pieces of beef fat into a kettle and let it become smoking hot, then take any part of beef (rump preferred) and lay it in smoking fat, brown on both sides; after it becomes brown, keep adding very little water, to keep it from burning; then season with pepper and salt; then set on back of the stove to let it simmer for several hours, until it becomes very tender.  I brown mine while getting breakfast and set it aside to cook slowly, until ready to put potatoes in.  About thirty minutes before serving, have as many sweet potatoes as needed and one large onion and place around the meat; sprinkle top of potatoes and onion with pepper and salt, and then cover with hot water.  When done, place meat and potatoes on platter, then thicken your gravy and serve. – Mrs. Fanny Lusk, Sacramento.  Source: San Francisco Chronicle – 28 Nov 1920.

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Mrs. Lusk's Pot Roast

Course Main Dish

Cuisine American

Keyword Beef, Pot Roast, Roast Beef

Ingredients

• 3 pieces beef fat
• 1 ea beef rump roast
• salt and pepper to taste
• sweet potatoes as many as needed
• 1 large onion

Instructions

1. Put a few pieces of beef fat into a kettle and let it become smoking hot, then take any part of beef (rump preferred) and lay it in smoking fat, brown on both sides.

2. After it becomes brown, keep adding very little water, to keep it from burning; then season with pepper and salt; then set on back of the stove to let it simmer for several hours, until it becomes very tender.

3. About thirty minutes before serving, have as many sweet potatoes as needed and one large onion and place around the meat; sprinkle top of potatoes and onion with pepper and salt, and then cover with hot water.

4. When done, place meat and potatoes on platter, then thicken your gravy and serve.

Ms. Parker’s Yorkshire Pudding with Roast Beef Recipe

Take three eggs and beat them well, white and yolks together.  Add one cup of milk and pour the mixture slowly into one scant cup of flour, to which has been added one rounded teaspoon of salt.  Add half cup more milk and mix well to remove all lumps.  Heat a baking pan very hot, turn into it some of the hot drippings from the roast beef and pour in the Yorkshire pudding.  Bake thirty minutes, cut into squares and serve around the beef with a rich brown gravy.  Elizabeth Parker, 2329 Franklin Street.  Source: San Francisco Chronicle – 14 Mar 1920

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Ms. Parker's Yorkshire Pudding with Roast Beef

Course Main Dish

Cuisine American

Ingredients

• 3 large eggs
• 1 1/2 cup milk
• 1 cup flour
• 1 tsp salt
• 1 ea cooked roast beef

Instructions

1. Take three eggs and beat them well, white and yolks together.  Add one cup of milk and pour the mixture slowly into one scant cup of flour, to which has been added one rounded teaspoon of salt.

2. Add half cup more milk and mix well to remove all lumps.

3. Heat a baking pan very hot, turn into it some of the hot drippings from the roast beef and pour in the Yorkshire pudding.

4. Bake thirty minutes, cut into squares and serve around the beef with a rich brown gravy.