A textbook of domestic science for high schools

Four to six Ib. from the rump, round, or shoulder of beef. Brown the cut sides in a hot kettle in some fat from the beef, add 1 c. hot water, season with salt and pepper, and place on the stove, where it will keep just below the boiling point. Do not let the water cook entirely away, but add only enough to keep the meat from burning. Cover closely and cook till very tender, but do not let it break. Serve hot or cold. When cold it may be cut in quarter inch slices and sauteed in hot butter. Roasting. — Roasting is the process of cooking by the radiant heat of an open fire. It is seldom used now as a method of cookery, as few kitchens are supplied with the necessary apparatus. Roasting has been superseded by baking in an oven, although we still retain the name. Tender meats are most suitable for roasting. The larger the piece of meat, the less the surface in proportion to the weight; consequently, evaporation goes on less rapidly in a large piece, and it is more likely to remain juicy than a small one. The meat should be placed in the oven without adding any water. As it begins to brown, baste it with the hot fat that has melted out of the roast into the pan. Add enough boiling water from time to time to just cover the bottom of the pan to assist in basting and to prevent burning. The salt and pepper should be added when the surface is well seared over by heat. TIME-TABLE FOR ROASTING Beef Allow 15 minutes to each Ib. Mutton Allow 20 minutes to each Ib. Veal Allow 30 minutes to each Ib. Pork Allow 30 minutes to each Ib. 4 Ib. chicken Requires ^bout 2 hours. 2§ to 3 Ib. fish . . Requires about 1 hour. Roast Beef Wipe meat with wet cloth, place in a dripping pan just large enough to hold it easily. Roast as in directions given. Roast Beef Gravy (Brown Sauce) Pour off all the fat from the dripping pan in which beef has been roasted, with the exception of about 4 tb. Add 5 tb. flour and stir till brown. Add 2 c. hot water. Cook five minutes or till thick and smooth. Season with salt and pepper. Yorkshire Pudding 1 c. milk 1 or 2 eggs 1 c. flour \ ts. salt Mix salt and flour. Add milk gradually to form a smooth paste. Then add eggs beaten very light. Cover bottom of a dripping pan with some of the beef fat from the roast. Pour in the mixture one half inch deep. When well risen, baste with the fat from the roast. Bake 30 minutes. Cut in squares for serving. It may be baked in hissing-hot gem pans. Roast Veal The leg, the thickest part of the leg or round, the loin, and ribs are used for roasting. When the leg is used, have it boned at the market. Wipe meat, sprinkle with salt and pepper, stuff, and tie into shape. Place in dripping pan, dredge with flour and place strips of salt pork around it. Bake 30 minutes to ,the pound, basting every 15 minutes with the fat in the pan, and boiling water. Serve with brown gravy made as for roast beef. Roast Mutton Trim off pink skin and superfluous fat. Wipe the meat, sprinkle with salt and pepper, dredge with flour. Put in a hot oven and baste often, using a little hot water. Roast 20 minutes to the pound. Make a gravy in the pan, as for roast beef.