Recipe: Baked Beef and Potatoes

The cheapest pieces of BEEF, suitable for baking or roasting, consist of the thick part of the ribs, cut from towards the shoulder, the mouse buttock and gravy pieces, and also what is commonly called the chuck of BEEF, which consists of the throat boned and tied up with string in the form of a small round. Whichever piece of BEEF you may happen to buy, it should be well sprinkled over with pepper, salt, and flour, and placed upon a small iron trivet in a baking dish Containing peeled potatoes and about half-a-pint of water, and either baked in your own oven or else sent to the baker’s. If you bake your meat in your own oven, remember that it must be turned over on the trivet every twenty minutes, and that you must be careful to baste it all over now and then with the fat which runs from it into the dish, using a spoon for that purpose. It would be very economical if, when you have baked meat for dinner, you were always to make a Yorkshire PUDDING to be baked under it. There are baking dishes made with a parting down the middle which just suit this purpose. In this case the potatoes are put in one part and the PUDDING in the other part.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss