Enquire within upon everything by Robert Kemp Philp

Keep two or three ribs of beef till quite tender, take out the bones, and skewer the meat as round as possible, like a fillet of veal. Some cooks egg it, and sprinkle it with veal stuffing before rolling it. As the meat is in a solid mass, it will require more time at the fire than ribs of beef with the bones: a piece of ten or twelve pounds weight will not be well and thoroughly roasted in less than four and a half or five hours. For the first half-hour it should not be less than twelve inches from the fire, that it may get gradually warm to the centre; the last half-hour before it is finished, sprinkle a little salt over it, and, if you like, flour it, to froth it.