Mrs. Spellman’s Roast Beef, Yorkshire Pudding and Potatoes

The roast beef recipe comes with instructions to add potatoes and make Yorkshire Pudding to go with it.  For help with measurements and oven temps, visit my conversion page.

Roast Beef Recipe

Take a sirloin weight about 10 pounds, place it in a rack in a pan, skin side down, dredge with flour, pepper and salt; put some pieces of beef dripping in the pan; put in a very hot oven; when the flour is brown in the pan reduce heat; baste often; when the meat is well seared turn skin side up; baste often so as to have a rich brown; it will take about 2 hours.

Pare some good, even sized potatoes, when meat is in 1 hour place the potatoes in the same pan; baste often; turn them so as to have them a nice golden brown; they will take 1 hour.

Yorkshire pudding – Beat 2 eggs very light; add teaspoonful salt ¾ pint milk; pour a little of this mixture on ½ cup flour and stir to a smooth paste; add the remainder of the mixture and beat well; bake in hot gem pans 45 minutes; baste with drippings from beef 3 or 4 times.  Serve around beef on dish.

Mrs. F. H. Spellman, Salem – Boston Post – 28 Feb 1904

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Roast Beef, Yorkshire Pudding and Potatoes

A Roast Beef recipe from 1904

Course Main Course

Cuisine American

Ingredients

• 10 lb beef sirloin
• flour enough to dredge
• salt and pepper to taste
• beef drippings some pieces for bottom of pan
• 8 potatoes all even sized
• 2 eggs beaten light
• 1 tsp salt
• 3/4 pint milk
• 1/2 cup flour

Instructions

1. Take a sirloin weight about 10 pounds, place it in a rack in a pan, skin side down,dredge with flour, pepper and salt; put some pieces of beef dripping in the pan; put in a very hot oven

2. When the flour is brown in the pan reduce heat; baste often; when the meat is well seared turn skin side up; baste often so as to have a rich brown; it will take about 2 hours.

3. Pare some good, even sized potatoes, when meat is in 1 hour place the potatoes in the same pan; baste often; turn them so as to have them a nice golden brown; they will take 1 hour.

4. Yorkshire pudding – Beat 2 eggs very light; add teaspoonful salt ¾ pint milk; pour a little of this mixture on ½ cup flour and stir to a smooth paste; add the remainder of the mixture and beat well; bake in hot gem pans 45 minutes; baste with drippings from beef 3 or 4 times.  Serve around beef on dish.