Home > Cooking > Encyclopedia

	Encyclopedia
	baron barley sugar barm brack; barmbrack barnacles baron Bartlett pear Bath bun Bath chaps Definition: In England, a large cut of beef (50 to 100 pounds, depending on the size of the animal) usually consisting of a double sirloin. A baron of beef is generally roasted only for traditional or ceremonial occasions. In France, a baron refers to the saddle and two legs of lamb or mutton. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
	New Search?