Recipe Manuscript

Roast Beef

Name: Roast Beef
Prep time: PTPT10M
Cook time: PTPT45M
Yield: 1
Cuisine: American
Ingredients: Beef roast, according to number of persons (approx. 250–300g per person); Salt, to taste; Freshly ground black pepper, to taste; Plain flour, for dusting (about 1–2 tablespoons); Bacon, 1 small slice (approx. 30g); Onion, 1 small, peeled and halved; Carrot, 1, peeled and halved; Beef stock or bouillon, 30ml (2 tablespoons); Optional: Substitute pancetta for bacon if unavailable

1903

From the treasured pages of Cooking in old Créole days. La cuisine créole à l'usage des petits ménages

Written by Célestine Eustis

Early Modern Kitchen (1900 - 1930)American Beginner Intermediate Dinner Lunch

Original Recipe • 1903

Original Manuscript(circa Early Modern Kitchen, 1900 - 1930)

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

Roast Beef

"Take a roast of beef, as many pounds as you need ac-cording to the number of persons. Wipe well with a clean cloth, salt and pepper it, and flour it. Before you put it in a roast pan, put in that pan a small piece of bacon, a small piece of onion, and a carrot cut in two, with two table-spoonfuls of meat juice or bouillon, not hot water. Water is very good to wash with, but not to flavor meats with! Put your meat in the roast pan, in a moderate oven, and cook it by a good fire a quarter of an hour for every pound of meat. Baste it with the drippings, and watch it care-fully. —MME. EUSTIS, MERE."

Note on the Original Text

This recipe is written in a conversational and instructive tone typical of early 1900s cookbooks, aimed at guiding even inexperienced household cooks. Quantities are explained by proportional reasoning (per number of persons), and cooking times are provided per unit weight (15 minutes per pound). Spelling such as 'ac-cording,' 'roast pan,' and the emphasis on trustworthy methods is a window into the informal, practical approach of the day—pragmatic and direct, with occasional humor and opinion (notably on the use of water). The use of 'moderate oven' is intentionally vague, presuming the cook's familiarity with their equipment and prevailing roasting standards.

Modern Kitchen Interpretation

Recipe's Origin

Cooking in old Créole days. La cuisine créole à l'usage des petits ménages - Click to view recipe in book

Title

Cooking in old Créole days. La cuisine créole à l'usage des petits ménages (1903)

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

Writer

Célestine Eustis

Era

1903

Publisher

R.H. Russell

Background

Take a delicious journey back in time with this charming bilingual collection of Creole and American recipes, crafted for cozy households. Célestine Eustis blends French flair with Southern soul, guiding both the novice and seasoned gourmand through the distinct flavors and delightful traditions of old Creole kitchens.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe comes from 'La cuisine créole à l'usage des petits ménages,' published in 1903 by Célestine Eustis. The book celebrates Creole cookery's rich blend of French, Spanish, African, and American influences in New Orleans and the broader Louisiana region. Cooking at the time relied on a keen sense of ingredient resourcefulness and an insistence on flavor—hence the strict warning against using water for roasting. This particular beef roast is a reflection of French culinary tradition adapted to the American South, combining European roasting methods with the bounty and influence of local ingredients and kitchen wisdom.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the early 20th century, cooks would have used a sturdy roasting pan, often cast iron, set within a wood- or coal-fired oven. A clean kitchen cloth served to pat the meat dry. A sharp kitchen knife was necessary for cutting vegetables and bacon. Basting was performed with a long-handled spoon, using the pan's own drippings. Temperature was regulated by adjusting the fire, relying on seasoned experience rather than thermometers.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

45 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

Beef roast, according to number of persons (approx. 9–10 oz per person)
Salt, to taste
Freshly ground black pepper, to taste
Plain flour, for dusting (about 1–2 tablespoons)
Bacon, 1 small slice (approx. 1 oz)
Onion, 1 small, peeled and halved
Carrot, 1, peeled and halved
Beef stock or bouillon, 2 tablespoons (1 fl oz)
Optional: Substitute pancetta for bacon if unavailable

Instructions

Select a roasting joint of beef, approximately 9 to 10 oz per person, depending on appetite.
Pat the beef dry with a clean cloth or paper towels.
Season all over with salt and freshly ground black pepper, then dust lightly with plain flour.
In a roasting pan, place a small slice (about 1 oz) of bacon, a small peeled onion (halved), and a carrot (cut in half lengthwise).
Add about 2 tablespoons (1 fl oz) of good quality beef stock or liquid bouillon—never plain water, which adds nothing to flavor.
Position the beef atop the vegetables and bacon.
Roast in a moderate oven (about 350°F) for 15 minutes per 1 lb of meat.
Baste occasionally with the pan drippings.
Monitor the roast as it cooks, ensuring not to overcook and to keep the meat moist and flavorful.

Estimated Calories

350 per serving

Cooking Estimates

Prep time is about 10 minutes for seasoning, dusting, and assembling the ingredients. The cook time is 15 minutes for every 500g of beef. Each serving is about 300g of roast beef with vegetables, and contains around 350 calories.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.