To Bake Meat
Ingredients
Directions
Prepare the oven
Prepare a hot fire and maintain it by adding small pieces of coal.
Open the damper to draw heat into the oven and close the oven ventilator.
Check the oven temperature; it should reach 240°F (115°C).
Weigh the joint to determine baking time: 10 minutes per pound for bone-in, 15 minutes per pound for boneless.
Bake
Place the joint on a rack in a tin filled halfway with warm water.
Cover with the upper tin and bake.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Meat joint
- The main cut; its weight and whether it has bone set the baking time.
- Warm water
- Fills the lower tin to create moist, gentle heat around the joint, helping it cook without drying.
The step that matters
Check the oven temperature before baking. The joint should only go in once the oven reaches about 240°F (115°C). Steady, moderate heat cooks the meat evenly and keeps the baking time you calculated accurate.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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