How To Cook: |
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MEAT:
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1. Have butcher remove chine bone to make carving easier.
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2. Season meat. Place roast, fat side up, on rack in open roasting pan; insert meat thermometer so bulb reaches center of thickest part, being certain that the bulb does not rest in fat or on bone. (Do not add water. Do not cover.)
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3. Roast in preheated 300°F oven to desired degree of doneness. (Allow 18 to 20 minutes per pound for cooking a rare roast, 22 to 25 minutes for medium, and 27 to 30 minutes for well done.)
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YORKSHIRE PUDDING:
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1. Sift together flour and salt.
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2. Add milk gradually, stirring to form a smooth paste.
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3. Beat eggs; add to mixture.
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4. Remove roast from roasting pan; pour off drippings and measure back 3 tablespoons.
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5. Pour in batter; bake in a preheated 400°F oven 30 to 40 minutes.
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6. Cut pudding in squares and serve around roast.
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