To Bake Meats, &C
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the beef
Salt the beef for about a week.
Wash the beef well.
Place the beef in a brown earthen pan with 1 pint of water.
Cover the pan tightly with 2 or 3 layers of cap paper.
Bake
Bake in a 350°F (175°C) oven for 4 to 5 hours.
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
- Beef
- Forms the main body of the dish; long, gentle baking turns its connective tissue tender.
- Water
- Adds moisture to the pan, creating steam that keeps the beef from drying out while it bakes.
The step that matters
Covering the pan tightly with cap paper. A tight seal traps steam around the beef so it cooks gently in its own moisture. Gaps let steam escape, leaving the meat drier over the long bake.
“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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