On Wednesday, October 31, 2018 at 10:46:16 AM UTC-4, graham wrote:
> On 2018-10-29 9:16 AM, U.S. Janet B. wrote:
> >
> > Just as the subject line says, I'm wondering how you prepare an oven
> > roasted eye of round roast. I want a rare finish that tends to medium
> > rare. In other words, firm but really pink.
> > Do you do hot oven? What temp do you pull the roast? How do you
> > season?
> > Thanks all
> > Janet US
> >
> Here's an article from today's Globe & Mail on roasting what are
> obviously expensive cuts. It's good, even with a split infinitive in the
> header, but says nothing that the experienced cooks here don't know already!
> https://www.theglobeandmail.com/life...ly-roast-meat/
>
> http://tiny.cc/zf9l0y
>
> Graham

English isn't Latin. Split infinitives are a non-issue.

<https://en.oxforddictionaries.com/grammar/split-infinitives>

Cindy Hamilton