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BARON OF BEEF - Defined with History

BARON OF BEEF—One of the olden-time dishes of Great Britain's banquet tables, the term applied to two short loins of beef left whole, resembling a saddle of mutton.

Baron of Beef, A very large joint of the ancient kitchen. It consists of both sides of the back, or a double sirloin, and weighs from 40 to 100 lb. It is always roasted, but is now rarely prepared, except at some festive occasions of the English Court, or at some great public entertainment. It is generally accompanied by a boar’s head.

BEEF, THE "BARON” OF— “In accordance with the custom the Queen’s table was furnished at Christmas with a splendid ‘baron’ of beef, weighing about 300 lbs., which was flanked on either side by a boar's head and a woodcock pie. The huge joint, as is customary, was roasted at Windsor Castle and thence dispatched to Osborne. By the way, why the ‘baron’ of beef has so lordly a title is not quite clear. As the joint consists of the beast’s two sirloins—or ‘Sir Loins,’ as some people spell the word—not cut asunder, the name may possibly have been given on the principle that ore baron is equal to two knights.”

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Vintage Culinary Terms - "B"