Roast Joints

Ingredients

• the meat joint
• salt
• pepper
• a little dripping or butter

Method

1. 1

   Trim and wipe the meat, weigh it, and allow 20-25 minutes per pound.

2. 2

   Dredge with seasoned flour, grease a paper-bag, place the joint inside, and fasten.

3. 3

   Cook in a hot oven until tender.

4. 4

   Serve with gravy.

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 19. The excerpt below is the record exactly as published.

Roast Joints. Trim the meat, if necessary, and cut off any projecting bones, as these often cause the paper-bags to burst, wipe it with a cloth, then weigh the joint. Allow from 20 to 25 minutes to each pound of meat. Veal and pork require a little more time than beef or mutton, as the former should always be well done. Dredge the cut side of the joint with flour, seasoned with salt and pepper. Have ready the correct size of an “ Express” paper-bag, select it rather too large than too small, so that there is no possible chance of its breaking when the joint is put in. After spreading a little dripping or butter

Cook this with the app: pantry check, scaling, and the assistant.