Recipe Manuscript

Asado De Rostbeef

Name: Asado De Rostbeef
Prep time: PTPT20M
Cook time: PTPT30M
Yield: 6
Cuisine: American
Ingredients: 1–1.5 kg boneless beef roast (sirloin or rump); 2 teaspoons salt; 2–3 tablespoons unsalted butter (plus more for the sauce); 2 large onions, peeled and sliced; 2 carrots, peeled and sliced; 1 teaspoon whole black peppercorns; 1 small bunch fresh aromatic herbs (parsley, thyme, bay leaf); 1 tablespoon plain flour; 150 ml beef stock (or juices from the roast); 60 ml dry fortified wine (Madeira or substitute with Sherry or dry Marsala); Steamed potatoes or baked macaroni au gratin, to serve

"Roast Beef Asado"

1904

From the treasured pages of Recetas de Cocina por Mi Profesor Sr. H. Winder

Written by Paulina Morante

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

Original Recipe • 1904

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

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

Asado De Rostbeef

"Despellejado y bien atado se embarra de sal y manteca y se pone en una frescadera con cebollas, zanahorias, pimienta y yervas de olor, se mete al horno unos 30 ó 25 minutos segun lo tierno de la carne, y se baña con una salsa hecha de mantequilla, harina, poco de caldo, ó el jugo de la carne y vino de madera. Este asado se sirve con papas al vapor ó macarron á gratén"

English Translation

"Skinned and well tied, it is rubbed with salt and butter and placed in a cool place with onions, carrots, pepper, and aromatic herbs. It is put in the oven for about 30 or 25 minutes depending on the tenderness of the meat, and basted with a sauce made of butter, flour, a little broth, or the meat's own juices and wood-aged wine. This roast is served with steamed potatoes or macaroni au gratin."

Note on the Original Text

The recipe is written in a concise, informal narrative—a hallmark of early 20th-century manuscript cookbooks intended for well-practiced domestic cooks who required only terse instructions. Spelling like 'yervas de olor' (modern: 'hierbas de olor') and 'madera' (clarified as 'Madeira' wine) reflects phonetic or regional orthography of the time. Quantities were rarely precise, assuming cooks' familiarity with common sense measures and techniques, and much was guided by hands-on knowledge rather than strict weights or timings.

Modern Kitchen Interpretation

Recipe's Origin

Recetas de Cocina por Mi Profesor Sr. H. Winder - Click to view recipe in book

Title

Recetas de Cocina por Mi Profesor Sr. H. Winder (1904)

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

Writer

Paulina Morante

Era

1904

Publisher

Unknown

Background

Step into the flavorful world of early 20th-century cooking with Paulina Morante's delightful manuscript! This elegant collection features handwritten recipes and charming newspaper clippings, including specialties like pescado huachinango fresco and turrón de ciruela pasa. A true treasure for culinary adventurers.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

Asado de Rostbeef comes from an early 20th-century Mexican manuscript cookbook by Paulina Morante, compiled in 1904. This recipe reflects the cosmopolitan influences found in Mexican upper-class households of the Porfirian era, where French, Spanish, and Anglo culinary styles intermixed. 'Rostbeef' is the Spanish adaptation of 'roast beef,' indicative of the prestige associated with English cooking at the time. The recipe combines European roasting methods with local ingredients, showing how globalization shaped domestic kitchens even before modern mass media. The call for Madeira wine and macaroni au gratin also hints at a taste for Continental luxuries.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

A century ago, the cook would have used a wood-fired or coal-fired oven. Meat was tied with kitchen twine or strips of linen. The marinade and roasting would be done in earthenware or heavy metal pans, and sauces prepared in a small metal saucepan over a flame. A sharp knife, large spoon for basting, and perhaps a hand-operated potato steamer or a cast iron pot for macaroni gratin would round out the necessary tools.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

30 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

2¼–3¼ lbs boneless beef roast (sirloin or rump)
2 teaspoons salt
2–3 tablespoons unsalted butter (plus more for the sauce)
2 large onions, peeled and sliced
2 carrots, peeled and sliced
1 teaspoon whole black peppercorns
1 small bunch fresh aromatic herbs (parsley, thyme, bay leaf)
1 tablespoon plain flour
2/3 cup beef stock (or juices from the roast)
1/4 cup dry fortified wine (Madeira or substitute with Sherry or dry Marsala)
Steamed potatoes or baked macaroni au gratin, to serve

Instructions

Start by taking a beef roast (such as 2¼–3¼ lbs of well-marbled boneless beef roast, e.g., sirloin or rump).
Remove excess silver skin and fat, and tie it with kitchen twine for even cooking.
Rub the meat generously with about 2 teaspoons of salt and 2–3 tablespoons of softened unsalted butter.
Place the prepared meat in a shallow dish or tray accompanied by 2 large onions (peeled and thickly sliced), 2 carrots (peeled and sliced), 1 teaspoon of whole black peppercorns, and a handful of fresh aromatic herbs (such as parsley, thyme, and bay leaf).
Cover and marinate for at least 30 minutes (or up to several hours in the fridge for deeper flavor).
Preheat your oven to 400°F.
Transfer the beef and its aromatics to a roasting pan and roast for 25–30 minutes, depending on the tenderness and size of your roast.
While roasting, prepare a sauce: in a small saucepan, melt 2 tablespoons of butter, stir in 1 tablespoon of flour, and cook for a minute.
Gradually add 2/3 cup beef stock (or use juices from the roast) and 1/4 cup dry fortified wine such as Madeira or Sherry.
Simmer until slightly thickened.
When the beef is done, let it rest briefly.
Slice and serve with the sauce spooned on top.
For accompaniments, serve with steamed potatoes or baked macaroni au gratin.

Estimated Calories

400 per serving

Cooking Estimates

You spend about 20 minutes getting the ingredients ready and marinating the beef (marinating can be longer if you want more flavor). The beef roasts in the oven for about 30 minutes, and the simple sauce takes about 10 minutes to make while the beef cooks. Each serving is about 400 calories, and this recipe serves 6 people.

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.