6. Vegetables with Baked Meat

Preparation info

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Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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My new plan of cooking vegetables with baked meat is as follows:—Scrape, wash, and cut in pieces two pounds of carrots, boil them in salt and water till three parts done, drain them in cullender, then put them at the bottom of your dish, season with half a teaspoonful of salt, half that of pepper, add half a pint of coloured water, then place the potatoes on the grating, the meat on the trevet, and bake as above.*

* In the way of vegetables for beef, I have tried turnips, Jerusalem artichokes, parsnips, &c. Also for veal, lamb, and mutton, spinach, greens, cauliflowers, Brussels sprouts, all parboiled and well drained. A pint of second class batter, added to either the parsnips, artichokes, turnips, carrots, peas, asparagus, &c., using only one pound instead of two, but quite boiled, and omitting the gravy, either of these will turn out like a pudding.

Any such joints as sirloin, skirt, edgebone, or any other piece of beef, weighing from eight to ten pounds, should have a teaspoonful of salt sprinkled over, rubbing on also a little fat or outter; roast as above, dish it up with the gravy, taking off the fat, if any, serving the carrots and potatoes with it or separate.