Rolled Rib Roast

Either have the butcher remove the bones, or do it yourself by slipping a sharp knife between the flesh and bones--a simple matter with almost any kind of meat. Roll up the
piece and tie with strong twine. Treat the same as plain roast beef, giving the same time as if it were a piece of rump (one hour and a half for eight pounds), as the form it is now in does not readily admit the heat to all parts. This piece of beef can be larded before roasting, or it can be larded and braised. Serve with tomato or horse-radish sauce.