Roast Meat
From Cooking and castle-building, 1880
Searing meat before roasting improves flavor and retains juices.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 44. The excerpt below is the record exactly as published.
oast. Meat should be put to roast in as hot an oven as it will bear without burning. After the outside is browned and crusted over, imprisoning the juices within, the heat may be somewhat lessened. But I recommend roasting all meats as quickly as possible. The roast should be placed 108 COOKING AND CASTLE-BUILDING. in the pan without water or drippings. When cooked, it may be sprinkled with salt and pepper, if desired. The practice, so much in vogue, of slopping water over meat to MDaste' it, is very objectionable. It brings out the juices, and toughens and injures the quality of the meat. Salt, for the same reasons, should not be sprinkled over the meat before, or while, roasting. Yeal is an exception to the general rule. Being a dry, tasteless meat, I think it is improved by frequent bastings with a well-seasoned gravy, to which a piece of butter and a teaspoonful of sugar have been added. Veal should be cooked more thor- oughly than any other kind of meat except pork, — in fact should be cooked to death. Roast veal is best when cold. "A roast of beef
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