|Firm white bread loaf||1 Pound|
|Parsley||1⁄4 Cup (4 tbs), chopped|
|Butter||1 Cup (16 tbs)|
|Onion||1 Large, chopped|
|Oysters in liquor||1 Pint|
|Stalk celery||1 , chopped|
Crumble the bread quite fine.
Melt butter in a saucepan, add onion and celery, and cook until onions take on a gold color.
Stir into bread crumbs, then add parsley, salt, and pepper.
Drain liquor from oysters and heat the liquor to the boiling point.
Cut oysters in half, add to hot liquid, and cook until the edges begin to curl.
Drain and stir oysters into stuffing.
Makes enough stuffing for a 12 to 15 pound turkey the French, or searing, method of roasting.
Preheat the oven to 450°, then lower it to 325° The beef should be brought to room temperature before roasting.
To cook a rib roast rare, allow 16 to 18 minutes per pound; medium rare, 18 to 22 minutes per pound; well done, 23 to 28 minutes per pound.
Do not baste.
Salt and pepper the meat after it has finished roasting and stand on a warm platter 10 to 15 minutes before carving.
This helps the juices to settle and makes the meat easier to carve.
Thermometer method of roasting: Insert thermometer in the fleshiest part of the roast, making sure it does not touch the bone.
Place roast in a preheated 325° oven and roast, without basting, until thermometer reaches 140° for rare; 160° for medium; 170° for well done.
To roast rolled ribs of beef: Place the roast, fat side up, on a rack in the roasting pan and roast as you would a standing rib.
Allow an additional 5 to 10 minutes per pound since the bone in a standing rib roast transmits heat and, consequently, the meat roasts more quickly.