How to Roast

Ingredients

• Any tender cut of beef, veal, pork, or lamb
• salt
• pepper

Method

1. 1

   1.

2. 2

   Season with salt and pepper, if desired.

3. 3

   2.

4. 4

   Place on rack in an open shallow roasting pan, with fat side up.

5. 5

   3.

6. 6

   Insert a meat thermometer in the center of the largest muscle.

7. 7

   4.

8. 8

   Add no water and do not cover.

9. 9

   5.

10. 10

    Roast in a slow oven, 250° to 350° F.

11. 11

    6.

12. 12

    Roast to the desired stage of doneness.

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 177. The excerpt below is the record exactly as published.

How to Roast. Any tender cut of beef, veal, pork, or lamb may be roasted. The steps in this method of cooking are as follows: 1. Season with salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.