Cookery for every household

It is impossible to lay down any exact rule regarding the time for roasting meat, as the form and thickness of the joint must always be taken into consideration as well as its weight. A long thin piece of meat would naturally take a shorter time to cook than a thick solid piece of equal weight. The approximate time for cooking beef and mutton is 15 minutes to the pound and 15 minutes over, and for pork, lamb, and veal 20 minutes to the pound and 20 minutes over ; but common sense and experience wall be found to be the best guides. Beef and mutton may be left rather underdone if fancy dictates, but white meats are unwholesome unless thoroughly cooked. If the joint is large and thick it should be turned at least once during the process of cooking. Sprinkle the meat with pepper and salt when it is nearly ready, as salt sprinkled on before the meat is brown will draw out the juice and toughen the fibre. When the meat is ready, lift it on to a hot dish and keep it warm while the gravy is being made. Roasting in a Pan Small joints of meat and birds can be roasted in an iron stewpan, and this is sometimes a more convenient method than having to heat an oven for the purpose. First melt a small quantity of dripping or other fat in the stewpan and make it very hot. Then put in the meat, baste it well, and put on the lid. Stand the saucepan where the contents wdll continue to cook at a good even temperature, and baste frequently, the same as in other roasting. The meat should be turned once or twice during the process, and when sufficiently cooked, served in the same way as above. Gravy for Roast Meat Clear Gravy. — For all simple roasts a clear unthickened gravy is the best. Pour away the fat from the roasting-pan and reserve it for future use. Add a small quantity of boiling water to the pan, and with an iron spoon rub down any glaze or meat juice which adheres to the sides. Boil two or three minutes, add salt to taste, and remove any grease from the surface with kitchen paper. Strain a little of the gravy round the joint, and serve the remainder in a sauce-boat. It is awkward for the carver if the dish is made too full. If a larger quantity of gravy is required, a little stock may be necessary, but any with a strong pronounced flavour of vegetables should be avoided. The pure juice of the meat is always the best gravy. Colouring matter should never be used. Thickened Gravy. — Sometimes a thickened gravy is required. For roast game, poultry, rabbit, veal, &c., it is generally preferred. Pour away most of the fat from the roasting-pan, leaving only about 1 dessert-spoonful. Add to this 1 dessert-spoonful of fine flour or cornflour, and mix it in over the fire until smooth and brown. Now draw the pan to the side of the fire and pour in £ pint of water or stock, and stir again over the fire until boiling. Simmer a few minutes and skim well. Season to taste and according to the kind of meat with which it is to be served, and strain before using. Boiling