Recipe Manuscript

To Roast Beef

Name: To Roast Beef
Prep time: PTPT10M
Cook time: PTPT1H45M
Yield: 6
Cuisine: European
Ingredients: 1.5–2 kg beef rump or sirloin, or beef ribs; 10–15 g unsalted butter (for basting and for parchment); 10 g plain flour; 5 g salt (for ribs and for basting water); Water as needed; 1 sheet parchment paper (for ribs; substitute for period buttered paper)

1720

From the treasured pages of Cookbook of 1720

Unknown Author

Culinary Enlightenment (1700 - 1800)European Intermediate Dinner Lunch

Original Recipe • 1720

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Roast Beef

"If a rump or Surloyne, do not salt it at the fire but lay it a good way from the fire, baste it once or twice with salt or water, then with butterr flour it & keep basting it with what drops from it, when you see the smoak draw to the fire it is near enough If the ribs sprinkle it with salt for half an hour, dry or flour it, then butterr a price of paper very thick & fasten it on the beef, the butterr side next it, never salt your roast meat before you lay it to the fire (except the ribs) for that draws out all the gravy If you wou'd keep it a few days before you dress it, dry it well with a clean cloth, then flour it all over & hang it up where the air may come to it"

Note on the Original Text

This recipe is written with an economy of words, using conversational instructions rather than precise measurements or times. Spelling and sentence structure may differ from today's standards; for instance, 'smoak' for 'smoke', and variations like 'Surloyne' for 'sirloin'. Directions are guided by sensory cues—such as the aroma or appearance of smoke—rather than strict cooking times, reflecting how 18th-century cooks relied on observation and experience rather than timers and scales.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of 1720 - Click to view recipe in book

Title

Cookbook of 1720 (1720)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1720

Publisher

Unknown

Background

Step back to the early 18th century and discover a delightful treasury of recipes and culinary secrets, where traditional flavors meet timeless technique—a feast for curious cooks and history lovers alike.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe hails from around 1720, a period when English households commonly roasted large joints of beef for festive and everyday dining. Roasting was largely done before an open hearth fire, with careful attention to basting and heat management. The dish reflects the Georgian era’s love of substantial, flavourful meats and the importance of skill in roasting, a centrepiece of British cookery. The practice of hanging and airing beef before cooking—known as 'aging'—helped develop richer flavors and improved tenderness. This was an era before refrigeration, so preserving freshness with the use of flour and good airflow was standard.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the early 18th century, this roast would have been made using a heavy iron spit or a cradle spit hung before an open hearth fire. Cooks would use long-handled basting spoons to moisten the meat with fat and juices, and employ hooks or cloths for handling the beef. A buttered piece of thick paper, fastened on with string or skewers, shielded thinner cuts from intense heat and kept them moist. If aging the beef, meat hooks and airy larders were essential.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

1 hr 45 mins

Servings

Ingredients

3–4 lb beef rump or sirloin, or beef ribs
2–3 tbsp unsalted butter (for basting and for parchment)
1 tbsp plain flour
2 tsp salt (for ribs and for basting water)
Water as needed
1 sheet parchment paper (for ribs; substitute for period buttered paper)

Instructions

To prepare roasted beef in the spirit of this early 18th-century recipe, start by choosing either a rump or sirloin of beef, leaving it unsalted before roasting.
Place the beef on a rack in a preheated oven at 350°F (180°C), positioned so that it is not too close to the heat source.
Lightly baste the meat once or twice during roasting with a mix of a pinch of salt dissolved in water, then switch to butter for basting.
Dust the meat with a little plain flour to help form a savory crust, and continue basting with the pan juices as the roast cooks.
When you notice the meat's aroma intensifying and juices bubbling vigorously, the roast is nearly done.
If using beef ribs, sprinkle them with about 2 teaspoons salt and let stand for 30 minutes before roasting.
Pat dry or dust with flour, then cover with a thickly buttered piece of parchment (butter side touching the meat), securing it in place.
Do not salt the meat before roasting (except for ribs), as early cooks believed this draws out the juices.
If you wish to age the beef before roasting, pat it dry, flour it well, and hang in a cool, airy spot for a few days before proceeding to roast.

Estimated Calories

450 per serving

Cooking Estimates

It takes about 10 minutes to prepare the beef and seasonings. Roasting takes between 1.5 to 2 hours depending on the cut and weight of the beef. Each serving has about 450 calories, and the whole roast serves 6 people.