SC - help oop

Mon Oct 27 19:52:27 PST 1997

Preheat oven to 350 F.

If you have fresh garlic, cut some small slivers and take your knife and 
make little pokes in the meat, insert the garlic slivers (for big meat use 
whole cloves, but this is little meat).

Take a roasting pan (means a flat pan with edges, doesn' thave to be deep 
edges) and a roasting rack (anything ovensafe that will get it up off the 
bottom of the pan will do).  Brush the surface of the meat with a little 
melted butter and season with salt and pepper.  If you can let it set a 
while (20 minutes) that would be good.

Put it in the oven.  Every 15-20 minutes brush liquid on it (pan juice is 
good if you have it, or beef broth, or more melted butter).  If you have a 
thermometer, an inside temp of 135 is medium, 125 is medium-rare.  If not, 
let it go, oh, maybe half an hour to 40 minutes and then poke it and see 
what color juice runs out.

Let it sit awhile before cutting to serve.  You can make gravy in the 
meanwhile by skimming the fat off what's in the pan at this point, pouring 
the rest of the beef broth into the pan, and then simmering a bit, maybe 
adding a little milk and/or fine flour if you like gravy, not if you like 
au jus.

=Caitlin, who's cribbing off the Williams-Sonoma catalog recipe that got 
All Eaten Up at her house last week<G>
- ----------
From: 	Peter93835 at aol.com[SMTP:Peter93835 at aol.com]
Sent: 	Monday, October 27, 1997 5:04 PM
To: 	sca-cooks at Ansteorra.ORG
Subject: 	SC - help oop

Help you all cooks please,
	I have a boneless botom blade beef roast of 1.5 pounds, how do I cook it .
	It need not to be period or anaything, it just need to be cooked . I have 
an
oven and the needed pots, some buter, salt and pepper, litle garlic and
runing water. All I need is a simple recipe.

	Peter
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