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Australian Meat

A joint of Australian meat roasted over a fire with fat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Australian Meat

Ingredients

Directions

Prepare

  1. Thaw the meat gradually in a dry chamber at about 40°F (4°C), then 55°F (13°C), and finally at 70°F (21°C).

  2. Wipe the meat and dust it lightly with flour.

Roast

  1. Pitch 2 oz. of fat into the fire.

  2. Hold the lean part of the meat in the blaze until the surface is seared.

  3. Alternatively, place the meat on a gridiron over a bright, smokeless fire.

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

What each ingredient does

Australian meat
Forms the main body of the roast, cooked through by the fire.
Fat
Added to the fire to create flame and help sear and brown the meat's surface.

The step that matters

Searing the lean part of the meat in the blaze. Searing browns the surface through Maillard reactions, which build flavour and colour. Holding the lean part too long or too close to the flame can scorch the outside before the inside cooks, so keep it moving and watch the surface closely.

“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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