Catholic Recipe: Roast Beef
Saint George is especially honored in England as its great patron, and flags are still floated there on his feast; in other times the celebration was more elaborate and processions, jousts and races were held. The dishes served on this day should be without doubt favorites of that country such as roast beef and its famous accompaniment, Yorkshire pudding.
Have the roast at room temperature about an hour before cooking. Season with salt and pepper and dredge with flour. Preheat the oven to 300° F. and place the roast, fat side up, in a roasting pan. Should the roast be very lean, cover with a thin strip of suet or salt pork. Roast at this temperature allowing about eighteen minutes to the pound for rare, twenty-two minutes for medium, and thirty minutes for a well-done roast. If the roast has been boned and rolled, allow an additional five minutes per pound in the cooking time. Formerly the Yorkshire pudding was cooked in the same pan with the roast. But it is best to cook it in a separate pan since we now roast beef at a much slower temperature than formerly.Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951