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Rub salt, pepper, celery salt, and onon salt into entire roast separately. use a generous amount of each one. Mix juice of 2 lemons, A.1. sauce, and Worcestershire together. Rub this into entire roast and save any left over. Put meat into shallow roasting pan and coat top and sides heavily with paprika. Leave at room temperature for 8 hours. Baste with leftover sauce and meat juices. Pour off sauce before cooking. Bake at 550 degrees for 10 minutes; then reduce temperature to 450 degrees and bake, uncovered, for 8-10 minutes per pound. Slice paper thin and serve on well-buttered rye bread with a selection of mustard. |