English roast beef is a tenderloin roast cooked in a very hot oven for about one hour, turned and basted with the pan juices after half an hour, and served only with the skimmed juices. From Erken's Stor kokebok (1949), p. 193.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 193 (falt i det fri)
The dish is a simple, quickly roasted beef joint in the English manner, with no sauce beyond the pan juices. It belongs among the plain meat dishes of the book.
Prepare the roast
Wash the tenderloin and dry it. Salt it and place in a roasting tin.
Roast
Put the tin in a very hot oven (about 250 °C (480 °F)). After half an hour turn the roast and baste with the pan juices. Roast for about another half hour.
Serve the juices
Serve only the pan juices as sauce. Skim off the fat first.
The strongly heated oven is cautiously read as about 250 °C (480 °F). The ingredient list only says meat, but the text shows it is tenderloin. The 3 kg is kept as it stands in the book.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Note on Modernised
Den sterkt oppvarmede ovnen er tolket forsiktig som ca. 250 °C. Ingredienslisten sier bare «kjøtt», men teksten viser at det er mørbrad. Mengden 3 kg er beholdt slik den står i boka.
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