Roasting1. — Many cooks imagine tliat Roasting a joint and
baking it in tbe oven are the same thing, and that the same
resnlt is obtained by the direct heat of the open fire, and the
reflected heat from the sides of the oven. As to this error, the
wise words of Mr. Buckmaster, the great authority on English
cooking, ought to be a sufficient correction. He says, “ The
“ essential condition of good Roasting is constant basting, and
“ this the meat is not likely to have when shut up in an iron
“ box.” For Roasting it is absolutely necessary to use not only
the jack but the screen lined with polished metal which protects
the fire from draughts and keeps in the heat. The joint should
be wiped over with a clean damp cloth, to remove any traces of
the handling which it must have met with on its way to and
from the butcher’s cart ; but it must on no account be washed.
The fire must be carefully made up, and the joint (hung on the
hook of the rotating jack) placed close to it for from six to ten
minutes, according to the thickness of the meat. This hardens,
or “ seals ” the surface, and prevents the escape of the juices
of the meat, whilst the inside of the joint is kept tender. After
this “ sealing,” draw the joint further away from the fire. See
that the fire is good and equal throughout the Roasting of the
joint ; let the thickest part of the meat hang rather below the
centre of the fire ; and be most careful not to cook it too fast.
Baste the meat at least every ten minutes. For this it is
important to begin basting with broth or stock till the joint
142
ROASTING
yields its own dripping — that is, the melted fat which runs from
it. Never put extra fat on or round the joint “to make
dripping.” Meat should never be served with thickened gravy,
but the gravy which comes from it should be light-coloured
and clear. To ensure this, as soon as the joint is done pour all
the fat from the dripping-pan very slowly into a basin. The
sediment of the gravy will remain, and this should be diluted,
if possible, with a cupful of broth from the stock-pot. Hot
water may be used if no broth can be had, but the result -wall
not be nearly so good. Stir this gravy well, and pour it round
the joint in the hot dish. If this rule is not carefully attended
to tbe gravy is sure to be greasy. Some people dredge the
joint with a little flour just before it is done, so as to give the
surface a crisp brown look. If flour is liked, the cook must be
most careful that none of it falls into the dripping-pan or the
gravy will be thickened and spoiled. In roasting a loin of
mutton or a sirloin of beef, or any joint with outside fat, the
fat should be carefully protected by a buttered paper tied over
it. If it is really impossible to roast before an open fire, the
oven must be used, but the meat so cooked will always have
what is called “ an oveny taste.” The joint must lie on a
grating above the baking- dish, and the dish must have a
compartment, wider than itself, filled with hot water. If the
dish rests on the floor of the oven the fat falling from the meat
is sure to burn. This not only spoils the dripping, but makes
a most disagreeable smell in the house. If the fat falls into the
hot-water compartment these dangers are prevented.
Page 92
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Roasting1. — Many cooks imagine tliat Roasting a joint and baking it in tbe oven are the same thing, and that the same resnlt is obtained by the direct heat of the open fire, and the reflected heat from the sides of the oven. As to this error, the wise words of Mr. Buckmaster, the great authority on English cooking, ought to be a sufficient correction. He says, “ The “ essential condition of good Roasting is constant basting, and “ this the meat is not likely to have when shut up in an iron “ box.” For Roasting it is absolutely necessary to use not only the jack but the screen lined with polished metal which protects the fire from draughts and keeps in the heat. The joint should be wiped over with a clean damp cloth, to remove any traces of the handling which it must have met with on its way to and from the butcher’s cart ; but it must on no account be washed. The fire must be carefully made up, and the joint (hung on the hook of the rotating jack) placed close to it for from six to ten minutes, according to the thickness of the meat. This hardens, or “ seals ” the surface, and prevents the escape of the juices of the meat, whilst the inside of the joint is kept tender. After this “ sealing,” draw the joint further away from the fire. See that the fire is good and equal throughout the Roasting of the joint ; let the thickest part of the meat hang rather below the centre of the fire ; and be most careful not to cook it too fast. Baste the meat at least every ten minutes. For this it is important to begin basting with broth or stock till the joint
ROASTING
yields its own dripping — that is, the melted fat which runs from it. Never put extra fat on or round the joint “to make dripping.” Meat should never be served with thickened gravy, but the gravy which comes from it should be light-coloured and clear. To ensure this, as soon as the joint is done pour all the fat from the dripping-pan very slowly into a basin. The sediment of the gravy will remain, and this should be diluted, if possible, with a cupful of broth from the stock-pot. Hot water may be used if no broth can be had, but the result -wall not be nearly so good. Stir this gravy well, and pour it round the joint in the hot dish. If this rule is not carefully attended to tbe gravy is sure to be greasy. Some people dredge the joint with a little flour just before it is done, so as to give the surface a crisp brown look. If flour is liked, the cook must be most careful that none of it falls into the dripping-pan or the gravy will be thickened and spoiled. In roasting a loin of mutton or a sirloin of beef, or any joint with outside fat, the fat should be carefully protected by a buttered paper tied over it. If it is really impossible to roast before an open fire, the oven must be used, but the meat so cooked will always have what is called “ an oveny taste.” The joint must lie on a grating above the baking- dish, and the dish must have a compartment, wider than itself, filled with hot water. If the dish rests on the floor of the oven the fat falling from the meat is sure to burn. This not only spoils the dripping, but makes a most disagreeable smell in the house. If the fat falls into the hot-water compartment these dangers are prevented.