To Bake Meat
Ingredients
- meat
- flour
- salt
Directions
- Baking closely resembles roasting.
- It is more economical, as the joint loses less weight, and if carefully attended to cannot be distinguished from roast meat.
- A double tin which holds hot water should be used, so that the steam from the water may prevent the dripping from burning.
- Place the meat on a trivet in the tin, flour the meat, sprinkle it with salt, put it in the hottest part of the oven for the first few minutes, then remove it to a cooler part, baste well, and turn it over occasionally.
Other Information
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Meat
Ingredients: meat, flour, salt
Equipment: oven, baking pan, trivet
See Also
Arnabeet B'bashamel (Cauliflower Casserole)
Author: Soad Mansour, Layla Risk, Suzy Grindi
Source: Festival of American Folklife: Egyptian Recipes (1976-01-01)
Category: Meat
Ingredients: cauliflower, cumin, meat, onion, tomato sauce, salt, pepper, allspice, butter, flour, milk, egg
Equipment: measuring cups, measuring spoons, saucepan, knife, strainer, oven
Meat Pie
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Meat
Ingredients: meat, onion, flour, pepper, dripping, salt, milk
Equipment: measuring cups, measuring spoons, baking pan, oven
Water Bucket Rolls
Author: Tina K Mowery
Contributor: Order of Eastern Star Chapter 69
Source: Eastern Star Cookbook (1951-01-01)
Category: Bread
Ingredients: flour, yeast, salt, sugar, butter, egg, milk, meat, vanilla
Equipment: measuring cups, measuring spoons, rolling pin, oven, egg beater
Onion Soup
Author: United States Department of Agriculture
Source: Root Vegetables in Wartime Meals (1943-05-01)
Category: Side
Ingredients: onion, fat, flour, meat, broth, soup bone, water, salt, pepper
Equipment: measuring cups, measuring spoons, pot, stove, knife
Cream of Vegetable Soup
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Soup
Ingredients: onion, celery, carrot, potato, green bean, salt, evaporated milk, flour, meat, butter
Equipment: measuring cups, measuring spoons, knife, pot
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove