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roast baron of beef

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Tom Kurth View Drop Down
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Joined: 10 May 2015
Location: Alma, MO
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    Posted: 12 February 2017 at 15:36
One of those crazy things based on a memory popped into my feeble topknot the other day, a thing that only the good folks here could possibly help me to process. I attended a boarding school for my high school and junior college years. No, it wasn't some high dollar east coast institution, nor was it a spit and polish military school. Instead, it was a Lutheran pre-ministerial school based on the German 'gymnasium' model. It offered German, Latin  and Greek languages, lots of conservative theology courses, and an entirely vigorous education for which I am very grateful these many years later. Mostly, I appreciate that I was taught to think critically, though that, of course, conflicted with the conservative theology that was also crammed into us. Contradictory, but nevertheless quite enlightening.

One of the unique social constructs of that time and place were occasional (relatively) high social functions, attendance required, dress semi-formal. One of these was the annual St. Paul banquet (The school was St. Paul's College and College High.) at which was awarded the annual St. Paul Award. Go figure. Of course, for us young reprobates it was a mixed blessing: You were fed a really good meal for once (there were guests, you know) instead of the typical dreck, but you had to sit through a series of really boring speeches, etc., bedecked in stifling coat and tie.

Memories from my first of these include an entrĂ©e that was my introduction to medium rare beef. Life only got better after that, you know. The dish was advertised on the program as 'roast baron of beef' which brings me to my question. A search of the interwebs shows the baron to be a 'double sirloin' which I assume is the sirloin from both sides of a steer preserved and presented as one cut. This, however, conflicts with my memory of the event. I recall it being an entire haunch of beef presented standing on end, shank up, and then sliced to order: rare, medium rare, medium or well. enlighten me please, explain this conflict, relieve my angst.

Thank you for reading this far.
Best,
Tom

Escape to Missouri
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HistoricFoodie View Drop Down
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Joined: 21 February 2012
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 12 February 2017 at 18:41

Goodness, Tom. Haven't heard that term since Lazerus was a corporal.

It's easy to get confused on this one. "Baron of Beef" is a British term, which referred originally to a cut that included both loins and the back legs. That's the cut Henry VIII knighted, dubbing it, "Sir Loin, the Baron of Beef."

In the United States, however, it came to mean any large cut suitable for roasting or braising. So, you could have, say, a top sirloin roast as a Baron. But, by the same token, the rump (with or without bone in) also could be a Baron. Etc.
But we hae meat and we can eat
And sae the Lord be thanket
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Tom Kurth View Drop Down
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Joined: 10 May 2015
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Points: 181
Post Options Post Options   Thanks (0) Thanks(0)   Quote Tom Kurth Quote  Post ReplyReply Direct Link To This Post Posted: 12 February 2017 at 19:10
Thank you. I'll rest easier tonight.

Best,
Tom

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