Piece of standing rib or sirloin
Beef dripping or lard
Potatoes & parsnips
Salt & pepper
2 large eggs
Splash of milk
Pinch of salt
Meat must be marbled or wrapped in a layer of fat.
Preheat oven to 450ºF.
Place meat, fat side up, in a shallow roaster (on a rack if available).
Season meat and spread with fat.
Roast for 10 minutes, then reduce heat to 350-375ºF. Cook for 20 minutes per pound plus 20 minutes.
Baste every 20-25 minutes.
Do not add water.
Peel potatoes and parsnips and cut into large chunks (allow 2 pieces of each per person).
About 1 hour and 15 minutes before meat is done, add chunks to the fat in the roaster and coat well.
If desired, fat can be drained off into another roaster and the vegetables cooked separately.
Cook with meat.
Turn vegetables every 25-30 minutes.
When done, remove meat and vegetables, drain off fat and make gravy with the meat residue in the bottom of the roaster.
Make while meat is resting.
Add enough flour to make a paste (should look a little stringy!).
As soon as the meat is taken from the oven, increase heat to 400ºF.
Put about 1 Tablespoon of fat from meat into each section of a patty tin.
Put tin in oven to get hot.
Meanwhile, add milk and salt to paste and beat well.
Add enough cold water to make a thin batter and beat well.
Pour into patty tins.
Cook for 20 minutes.
Should rise well, be light brown and crisp and be hollow in the center.
These used to be used at the start of the meal with gravy made from the meat residue.
This was to help fill everyone up so they would not need so much meat.
It is also possible to cook the batter in the original roasting tin after draining off some of the fat, then cut into pieces.