Easter Beef

Beef Wellington this isn't.

Easter Beef in an Egg Shell is from a later edition (1971) of The Holiday Cookbook I used for the last couple blogs, from Southern Living and Progressive Farmer magazines.

1 4-5 lb. eye-of-round roast beef (I've never heard of this cut, and don't want to again.)

1 tsp. prepared mustard

1 tbsp. soy sauce

Salt

Butter (any amount of salt or butter?)

Sifted flour

3 eggs

1/3 cup white wine

Pepper to taste

The roast is cooked wrapped in foil in a complicated origami that takes two lines of type in this cookbook and I'm guessing none of us want to try. It's roasted in a shallow baking pan at 300 for 3 hours. Preserve the liquid in the strange foil envelope the whole thing was wrapped in.

Now, pour 3/4 cup water into a saucepan and add 1/4 tsp. salt and 6 tbsp. butter. Bring to boiling point. Add 3/4 cup flour all at once and stir over moderate heat until mixture forms a ball and follows spoon. Remove from heat and cool slightly. Beat in the eggs, one at a time, and cool. Spread over the roast, and decorate top as desired. Bake at 425 degrees for about 30 minutes or until browned.

This is beyond anything. Who wants decorated beef? The same folks who eat sandwich loaves, I fear.

I'm having a 10,000 word writing weekend. It's good the weather is still pretty cold here and there are no temptations to go outside.