Baked Beef and Potatoes - A Historical Food Fortnightly Recipe
Today, I take on another Historical Food Fortnightly Challenge (#1 of the new series) Baked Beef with white and sweet potatoes The Challenge 1. Meat-and-Potatoes They’re a staple for the tables in the most rustic cottages as well as the fanciest banquet tables - and it’s also an idiom meaning a staple or the most basic parts of something. Make a historic “meat-and-potatoes” recipe - however you interpret it. I decided to work with the narrow, classic definition of meat as beef/veal, pork and mutton/lamb. Game, poultry or fowl, and fish/shellfish form their own categories. Not having to rely on seasonality of period storage options, I decided on beef - roast beef in particular. Selection of a recipe proved harder than I expected. Wanting to keep 1865 as my end limit, I found that many cookbooks had rather small sections on beef cookery. Most of the ones I examined advised boiling the beef for an hour or two before transferring to th...