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Baking Meat

A method of baking meat with salt, flour, dripping, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Baking Meat

Ingredients

Directions

Prepare

  1. Sprinkle a little salt and flour over the meat.

  2. Place small pieces of dripping on top of the meat.

  3. Add 1 to 2 tablespoons of water to the baking dish.

Bake

  1. If using a baker's oven, give it to him in good time for proper baking.

  2. If baking at home, allow the same time as for roasting.

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

Flour
Dusted on the meat, it helps form a light coating that browns during baking.
Dripping
Fat placed on top of the meat adds richness and helps the surface brown as it bakes.

“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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