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Baking Meat

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 10 ingredients

  1. 2 onions
  2. 2 lbs. of cold roast
  3. Mutton
  4. Cut
  5. Filets
  6. 1 pint of gravy
  7. Celery
  8. Blood
  9. Must
  10. Beef
Contains CeleryGluten Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Celery High in vitamin K · Source of folate · Source of protein

    High in vitamin K · 29 µg per 100 g, 39% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of folate · 36 µg per 100 g, 18% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    Source of protein · 0.7 g per 100 g, 20% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Celery, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Baking exerts some unexplained influence on meat, rendering it less savoury and less agreeable than meat which has been roasted.
  2. “Those who have travelled in Germany and France,’’ writes Mr.
  3. Lewis, one of our most popular scientific authors, “ must have repeatedly marvelled at the singular uniformity in the flavour, or want of flavour, of the various ‘ roasts' served up at the table d'hote.'' The general explanation is, that the German and French meat is greatly inferior in quality to that of England and Holland, owing to the inferiority of pasturage ;
  4. and doubtless this is one cause, but it is not the chief cause.
  5. The meat is inferior, but the cooking is mainly at fault.
  6. The meat is scarcely ever roasted, because there is no coal, and firewood is expensive.
  7. The meat is therefore baked ;
  8. and the consequence of this baking is, that no meat is eatable .r eaten, with its own gravy, but is always accompanied by some sauce more or less piquant.
  9. The Germans generally believe that in England we eat our beef and mutton almost raw ;
  10. they shudder at our gravy, as if it were so much blood.
  11. 931.
  12. — STEWED BEEF AND CELERY SAUCE.
  13. (Fr.
  14. — Filets de Boeuf, Sauce Cel6ri.) ( Cold Meat Cookery.) Ingredients.
  15. — 3 roots of celery, 1 pint of gravy, No.
  16. 614, 2 onions sliced, 2 lbs.
  17. of cold roast or boiled beef.
  18. Stewed Beef.
  19. 4*7 Mode.
  20. — Cut the celefy into 2*inch pieces, put thetn id a stewpkn, with the gravy and onions, simmer gently until the celery is tender, when add the beef cut into rather thick pieces;
  21. stew gently for io minutes, and serve with fried potatoes.
  22. Time.
  23. — From 20 to 25 minutes to stew the celery.
  24. Average Cost, exclusive of the meat, 8 d.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Cutting board