|Soup: The English Kitchen|
|by Eileen White|
Here is a reprint of recipes from the classic period of English cookery, approximately 1660 to 1890, as a handy compendium for the curious, saving...
Results 1 - 10 of 35 for english beef roast
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Drain peas; reserve ... boil. Combine peas, roast beef, potatoes and ... steam to escape. Bake at 425 degrees for 25 to 30 minutes. Yield: 4 to 6 servings.
Leave the bone in; the marrow bastes the inside of the meat. Wipe meat, season with pepper but no salt (salt drains out juices). Put on rack in ...
Meat must be ... spread with fat. Roast a 450 degree ... the batter in the original roasting tin after draining off some of the fat, then cut into pieces.
Place roast in ziploc bag. ... marinade, stir until mixed well, and pour over roast. Cover with aluminum foil, and bake at 325°F for 2 1/2 - 3 hours. YUM!
Make sure you select at least one food from each group.
Melt butter in ... electric skillet; brown roast on all sides. ... add salt and pepper and bay leaf. Simmer over low heat 3 hours, or until very tender.
Saute bell pepper ... 1 tablespoon instant beef consomme. Mix. Add ... pepper to taste. Heat slowly. Serve over cooked rice and sprinkle with soy sauce.
Rub each side of roast with crushed garlic. ... tender. Arrange meat on large platter; group vegetables around meat. Serve with sauce. Yield: 8 servings.
Spread muffin half with cream cheese, then horseradish. Arrange roast beef slices on muffin and top with steak sauce. Sprinkle walnuts and serve.
In a large pot, place roast and cover with ... cheese is bubbling. Serve immediately. Soup base freezes well. Serves 6 people. This recipe can be doubled.
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