Roast Beef

3 1/2 lb rump roast of beef
4 Tbs flour
2 tsp salt
1/4 c hot water

Roll the roast in the flour and set on a rack in a dripping-pan. Place in a hot oven and sear over all sides. Sprinkle the salt over the meat and add the hot water. Cover the meat and cook in a moderate oven. Baste every fifteen minutes. Allow fifteen minutes per pound for a rare roast, and twenty minutes a pound for a well done roast. When properly done, the outside fat is crisp and brown.

Makes 8 portions.