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Beef Saunders

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United Kingdom

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

Ingredients 12 ingredients

  1. Water
  2. Cayenne pepper
  3. two ounces of butter
  4. Beef
  5. Milk
  6. Sausage meat
  7. Sake
  8. Cut
  9. Mutton
  10. two pounds of potatoes
  11. Pork
  12. a handful of salt
Contains Milk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Potato High in copper · High in manganese · Source of vitamin B6 · +3

    High in copper · 0.4 mg per 100 g, 42% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    High in manganese · 0.6 mg per 100 g, 30% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of vitamin B6 · 0.2 mg per 100 g, 17% of the reference intake per 100 g

    • Vitamin B6 contributes to normal cysteine synthesis.
    • Vitamin B6 contributes to normal energy-yielding metabolism.
    • Vitamin B6 contributes to normal functioning of the nervous system.
    7 more authorised claims
    • Vitamin B6 contributes to normal homocysteine metabolism.
    • Vitamin B6 contributes to normal protein and glycogen metabolism.
    • Vitamin B6 contributes to normal psychological function.
    • Vitamin B6 contributes to normal red blood cell formation.
    • Vitamin B6 contributes to the normal function of the immune system.
    • Vitamin B6 contributes to the reduction of tiredness and fatigue.
    • Vitamin B6 contributes to the regulation of hormonal activity.

    Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet

    Source of potassium · 413 mg per 100 g, 21% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Source of iron · 3.2 mg per 100 g, 23% of the reference intake per 100 g

    • Iron contributes to normal cognitive function.
    • Iron contributes to normal energy-yielding metabolism.
    • Iron contributes to normal formation of red blood cells and haemoglobin.
    4 more authorised claims
    • Iron contributes to normal oxygen transport in the body.
    • Iron contributes to the normal function of the immune system.
    • Iron contributes to the reduction of tiredness and fatigue.
    • Iron has a role in the process of cell division.

    Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet

    Source of protein · 2.6 g per 100 g, 18% 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 “Potatoes, raw, skin”, USDA FoodData Central.

  2. Pork Source of potassium · Source of phosphorus · Source of zinc

    Source of potassium · 318 mg per 100 g, 16% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Source of phosphorus · 173 mg per 100 g, 25% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of zinc · 2.2 mg per 100 g, 22% of the reference intake per 100 g

    • Zinc contributes to normal DNA synthesis.
    • Zinc contributes to normal acid-base metabolism.
    • Zinc contributes to normal carbohydrate metabolism.
    15 more authorised claims
    • Zinc contributes to normal cognitive function.
    • Zinc contributes to normal fertility and reproduction.
    • Zinc contributes to normal macronutrient metabolism.
    • Zinc contributes to normal metabolism of fatty acids.
    • Zinc contributes to normal metabolism of vitamin A.
    • Zinc contributes to normal protein synthesis.
    • Zinc contributes to the maintenance of normal bones.
    • Zinc contributes to the maintenance of normal hair.
    • Zinc contributes to the maintenance of normal nails.
    • Zinc contributes to the maintenance of normal skin.
    • Zinc contributes to the maintenance of normal testosterone levels in the blood.
    • Zinc contributes to the maintenance of normal vision.
    • Zinc contributes to the normal function of the immune system.
    • Zinc contributes to the protection of cells from oxidative stress.
    • Zinc has a role in the process of cell division.

    Zinc is a nutrient that people need to stay healthy. Zinc is found in cells throughout the body. NIH fact sheet

    Nutrients per 100 g of “Pork, ground, 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.

  • 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. Wash, and put in a saucepan two pounds of potatoes ;
  2. cover them well with water, and throw in a handful of salt ;
  3. let them just reach the boil, but never actually boil, until they are done.
  4. Peel them, mash them with milk and two ounces of butter, season with cayenne pepper and salt, and lay in a smooth paste a sufficiency to cover the bottom of a dish ;
  5. upon this lay slices, cut a moderate thickness, of rare beef very close together.
  6. Pour two table-spoonfuls of the richest gravy you have over it, and cover with a crust of potatoes, mashed ;
  7. bake in a slow oven for five and forty minutes.
  8. The meat may be minced for this dish, and indeed is usually cooked so, for the sake of time ;
  9. it occupies half an hour only, or less, in cooking.
  10. It can be made of mutton, pork, as well as beef, or beef sausage meat.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Vegetable peeler