Florentine Style Meat in a Baking Dish

This recipes yields a pleasantly flavored meat ready to serve right from the oven.


Country: Italy
Century: 15th



  • 1-2 lbs. beef sirloin roast, cut into fist size pieces
  • 1/2- 3/4 onion
  • 1/8 cup prunes
  • 1/8 cup raisins
  • 1/2 tsp. pepper
  • 1/4 tsp. cinnamon
  • 3 whole cloves
  • 1/4 tsp. salt
  • 1 tsp sugar
  • pinch saffron
  • 1/8 cup water
  • 1/4 cup red wine
  • 1/4 cup verjuice

Lay meat in a baking dish. Cover with fruit, salt, and liquids. The liquids should be no more than a finger's-width deep in the dish. Put in the oven at 350°F. When the meat is half cooked (about 20-30 minutes) flip the meat over and add spices and sugar. Cook another 20-30 minutes, or until completely cooked.


Original Recipe Sources

Source [The Neapolitan Recipe Collection, Terence Scully (trans.)]: Florentine-Style Meat in a Baking Dish: Get veal or another meat with the bone, cut it into the pieces as small as a fist, and put them into a baking dish with a little water, a beaker of wine and another of good verjuice; if you master likes, add in a few slices of onion or, should he not like onions, use parsley, the root that is along with raisins, dried prunes, and salt; cover the meat by no more than a finger of water, and set it in the oven; when it looks half done, add a few cloves, a good lot of cinnamon, pepper and a good lot of saffron let it taste of pepper; when it is half cooked, turn it over; then take it out onto a plate with the spices and sugar on top, or else leave it in the baking dish. You can do the same with fish that is, grey mullet or ells cut into pieces four fingers in width, washed well and put into a baking dish with a little oil. Note that you can make these things sweet or tart according to our master's taste.