Boiled Beef or Mutton
From The exhibition cookery book, 1900
Serve boiled beef with cooked carrots and turnips; boiled mutton with caper sauce.
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 9. The excerpt below is the record exactly as published.
d joint of beef or mutton allow fifteen minutes to every pound and fifteen minutes over for cooking. If the meat is very thick, allow half an hour over. Pork, veal, and lamb must always be well done, and require about twenty minutes to each pound and twenty minutes over. These meats are not wholesome if served underdone. For large joints — sirloin of beef, legs of pork, etc. — it is best to allow half an hour to every pound. Wipe the meat, trim if necessary, place it in a baking- tin, on a twist, or hang it in front of the fire. In the former case the meat must be put in a very hot oven, with a little dripping on top, for ten minutes, so as to harden the outside and to keep in the juices of the meat. Then lower the heat of the oven, and cook rather slowly till done, Whether a joint is cooked in the oven or in front of the fire it requires to be basted frequently, and if the meat is lean it will require rather more dripping for basting than fat meat. 39. TO MAKE GRAVY Take up the joint and put it on a hot dish, pour off the fat in the baking tin or dripping pan. The brown particles or lumps adhering to the bottom of the pan must not be poured away, for these contain the essential flavour of the meat and are necessary for the grav)'. Put from one gill to half a pint of water into the pan, add enough salt and pepper to taste, stir over the fire until the brown lumps have quite dissolved, let this boil for a few minutes, then pour over or round the joint. THE EXHIBITION COOKERY BOOK. 2S 40. ROAST CHICKEN. Pick, draw, singe, and truss a chicken, roast it before a clear fire or in the oven. Put a little butter or dripping over the chicken and into the tin, to enable you to baste it frequently during the process of cooking. A quick heat is required for the first ten minutes and a slower heat after that. A small chicken will take about 40 minutes, and a large one about one hour. When done remove the skewer and string, place the chicken on a hot dish, garnish with watercress, pour a little gravy, made in the same manner as directed for roast meat, round the dish, and sen^e with a boat of bread sauce 41. BOILED BEEF OR MUTTON. Wipe the meat, cut off any superfluous fat, and weigh the joint. Put the meat into a stew-pan of boiling water sufficient to cover it, season with salt, and let boil fast for five minutes to harden the outside. Remove the scum, add some vegetables, such as carrots, turnips, and onions
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