2. We should test the heat of the oven by the thermometer which is fixed in the door of the oven, the heat should rise to 2400 Fahrenheit. 3. We take the joint, see that it is clean, as directed in " Lesson on Roasting," Note 5, and weigh it, so as to find out how long it will take to bake, as ten minutes are allowed for each pound of weight, N.B. — When we have a joint without bone we must allow about fifteen minutes to each potmd of weight, as it is solid meat. 4. We take the hot water tin, on which the stand for the meat is placed, lift up the tipper tin or tray and fill the tinder tin half full of warm water, we then fit on the upper tin. N.B. — In one corner of the upper tin is a small hole or escape for the steam. The water below must only just reach this hole, and not come into it. N.B. — The water is placed in the tin to prevent the tin and the meat from getting burnt, and so causing a disagreeable smell. 5. We place the stand on the hot water tin to raise the joint and prevent it from standing in its own dripping, which would sodden and spoil the meat. 6. We now take the joint, which weighs say seven potmds (it will therefore take one hour and ten minutes to bake), and put it on the stand. We should dredge flour over it. 7. We put the tin with the meat in the oven. The oven should be kept very hot for the first five minutes, in order to Lessons on Cooking Meat. — Baking. 23 form a brozvn criLst on the outside of the joint, to keep in the juices of the meat. After that time the ventilator of the oven should be opened, so as to allow the steam to escape, or the meat would get sodden. N.B. — Meat that is frozen must be gradually warmed, to thaw it before shutting it up in the hot oven, or it would be tough. 8. We must baste the joint every fifteen minutes with the drippings that run from the meat into the pan, using the dripping ladle. N.B. — Joints that are not very fat must be even more frequently basted, or they would burn : if there is not sufficient dripping from the meat, a little extra dripping should be put into the pan. N.B. — Joints that have 710 fat should be covered with a piece of wkitey brown paper which has been spread with butter or dripping — it will prevent the meat catching too quickly. 9. We should turn the joint over occasionally, as the upper side will get browned quicker than the lower. N.B. — Potatoes, washed and peeled, or a small suet or dripping and flour pudding (see " Puddings," Lesson No. 28), or a Yorkshire pudding (see " Puddings," Lesson No. 29), might be baked under the meat, but they should only be put in half an hotir before the meat is finished. 10. Just before we dish up the joint, we should sprinkle about a saltspoonful of salt✪ Baking Meat over it, and then baste it well. 11. We serve the joint on a hot dish (as described in " Lesson on Roasting," Note 22, and act with regard to the dripping according to the " N.B." after Note 23.)

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2. We should test the heat of the oven by the thermometer which is fixed in the door of the oven, the heat should rise to 2400 Fahrenheit. 3. We take the joint, see that it is clean, as directed in " Lesson on Roasting," Note 5, and weigh it, so as to find out how long it will take to bake, as ten minutes are allowed for each pound of weight, N.B. — When we have a joint without bone we must allow about fifteen minutes to each potmd of weight, as it is solid meat. 4. We take the hot water tin, on which the stand for the meat is placed, lift up the tipper tin or tray and fill the tinder tin half full of warm water, we then fit on the upper tin. N.B. — In one corner of the upper tin is a small hole or escape for the steam. The water below must only just reach this hole, and not come into it. N.B. — The water is placed in the tin to prevent the tin and the meat from getting burnt, and so causing a disagreeable smell. 5. We place the stand on the hot water tin to raise the joint and prevent it from standing in its own dripping, which would sodden and spoil the meat. 6. We now take the joint, which weighs say seven potmds (it will therefore take one hour and ten minutes to bake), and put it on the stand. We should dredge flour over it. 7. We put the tin with the meat in the oven. The oven should be kept very hot for the first five minutes, in order to Lessons on Cooking Meat. — Baking. 23 form a brozvn criLst on the outside of the joint, to keep in the juices of the meat. After that time the ventilator of the oven should be opened, so as to allow the steam to escape, or the meat would get sodden. N.B. — Meat that is frozen must be gradually warmed, to thaw it before shutting it up in the hot oven, or it would be tough. 8. We must baste the joint every fifteen minutes with the drippings that run from the meat into the pan, using the dripping ladle. N.B. — Joints that are not very fat must be even more frequently basted, or they would burn : if there is not sufficient dripping from the meat, a little extra dripping should be put into the pan. N.B. — Joints that have 710 fat should be covered with a piece of wkitey brown paper which has been spread with butter or dripping — it will prevent the meat catching too quickly. 9. We should turn the joint over occasionally, as the upper side will get browned quicker than the lower. N.B. — Potatoes, washed and peeled, or a small suet or dripping and flour pudding (see " Puddings," Lesson No. 28), or a Yorkshire pudding (see " Puddings," Lesson No. 29), might be baked under the meat, but they should only be put in half an hotir before the meat is finished. 10. Just before we dish up the joint, we should sprinkle about a saltspoonful of salt over it, and then baste it well. 11. We serve the joint on a hot dish (as described in " Lesson on Roasting," Note 22, and act with regard to the dripping according to the " N.B." after Note 23.)

The official handbook for the National Training School for Cookery