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.