1926 Recipes - Meat Dishes

To Roast Meat

Place sufficient fat in a pan, but do not quite cover the meat and bring to the boil, then carefully place the joint in the fat. After one minute, turn the meat over so that both sides are sealed, this seals in the meat juices. Lower the gas and cook until the meat is tender [do not cover], turn the meat once or twice during cooking. Allow five minutes for each pound of meat or for a thick joint allow an extra ten minutes. For mutton allow ten minutes per pound and an extra ten minutes for a thick joint. Allow longer for a leg of mutton.

To Boil Meat

Place salt meat in warm water to get rid of the salt and fresh meat into boiling water. Boil for about seven minutes to seal in the juices, then simmer until done, skim the water occasionally. Allow fifteen minutes per pound and ten minutes extra according to thickness, cook with a lid on the pan.

Pork, allow twenty minutes per pound and add an extra twenty minutes, the times are longer for a leg.

Hints on Roasting Beef

Rub a little flour well over the joint, place the joint in the fat when boiling, turn the meat over after one minute to seal in the flavour. The gas should then be lowered and the meat cooked slowly until done, for the last five minutes, turn out the gas and cover with a lid.

The cooking time starts after you have sealed both sides of the meat. We advise cooking the beef underdone on the first day and reheating the remainder in boiling fat for two or three minutes instead of stewing or hashing up the joint; there is more goodness in meat cooked in this way. Allow five minutes for each pound and then an extra five-minute, if you liked well-cooked meat allow longer.

Yorkshire Pudding

Whilst dishing up meat, a Yorkshire pudding can be cooked in the same fat as the meat. Grease an enamel pie dish, half fill with a batter mixture and place in the fat. When the batter has risen sufficiently brown the top by basting with a few spoonful of fat, serve hot.


Proceed the same as for beef, but be sure it is cooked enough. A leg of mutton requires longer cooking as the heat has to penetrate through, it must be cooked slowly so as not to harden the outside. Place the lid on the pan and turn out the gas ten minutes before dishing up. Start taking the time after the meat has been turned over once in the fat.

Allow ten minutes for each pound and then am extra ten minutes, for a leg allow a longer per pound.

Veal and Pork

Proceed in the same way as for beef and mutton, but keep the crackling of pork uppermost as much as possible, browning it the last few minutes. Forcemeat balls can be cooked at the same time as meat, for both pork and veal. Allow fifteen minutes per pound and fifteen minutes extra if it is a thick joint.


Make forcemeat from two tablespoonful of white crumbs, half ounce of finely chopped suet, one tablespoonful finely chopped sage, one small cooking onion, season, bind with an egg, roll in flour and cook in boiling fat until brown.

Forcemeat Balls

  • 2 tablespoonfuls of white breadcrumbs
  • Half a teaspoonful of mixed herbs
  • Half a teaspoonful of chopped suet
  • A strip of finely chopped lemon peel

Mix together, season and bind with part of a beaten egg. Flour the hands and form the mixture into balls and then roll in flour. Cook until brown.


To obtain gravy, pour off the fat after cooking the meat and retain the sediment. Boil this up then add salt pepper to taste and thicken with flour.

Stewing and Braising Meat

Keep the lid on the pan when stewing or braising meat, [pour off the fat into a basin until it is wanted again]. The gas must be turned very low as soon as the meat begins to simmer. For the last ten minutes the gas should be turned out.