Skip to main content
Main

Baking

A method for roasting a large joint of meat with coarse sea salt and optional flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Meat and flour are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 5,529 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Baking

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Sprinkle coarse sea salt over the joint before placing it in the oven.

Roast

  1. Bake the joint on a stand in a tin dish to avoid resting in its own gravy.

  2. Cook for 30 minutes per pound, then increase heat for the last 30 minutes to brown.

  3. If desired, dredge flour over the joint before removing it from the oven.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Meat + flourtop 28% of all pairs
    Smell alikelow
    Cooked together5,529 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Large joint of meat
Its proteins set and firm as it cooks, and its surface browns in dry oven heat.
Flour (optional)
Dusted on the surface, it helps the outside brown and can thicken the pan juices.

The step that matters

Raising the heat for the last 30 minutes. The surface only browns well under dry, high heat. Leaving the oven low for the whole cooking time gives a pale, soft exterior, so the heat must be raised near the end.

“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.

You might also like

Meat CroquettesMeat Croquettes52 recipesMeatballsMeatballs37 recipesMince MeatMince Meat37 recipesMeat CakesMeat Cakes35 recipes