Roasting Meat

Ingredients

• a joint of meat
• a little butter, dripping, or other fat
• pepper
• salt

Method

1. 1

   Preheat the oven to 310°F.

2. 2

   Brown the meat at a high temperature for 10 minutes, then reduce the heat to between 260° and 300°F.

3. 3

   Baste the meat with fat every 10-15 minutes.

4. 4

   Cover poultry with greased paper initially to prevent over-browning.

5. 5

   Sprinkle with salt and pepper near the end of cooking.

6. 6

   When ready, lift onto a hot dish and keep warm while making gravy.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 325. The excerpt below is the record exactly as published.

a little butter, dripping, or other fat should be put into the roasting tin. The spoon used for basting should be a long one, and it ought to be laid on a plate when not in use to prevent the drops of grease soiling the stove. Unless the meat is kept moist with fat during the roasting, the process will not be a success. For this reason game, poultry, and meats that are wanting in fat are very often larded (see p. 206), or barde — that is, covered with slices of fat bacon. Poultry and small joints should be covered with greased paper when they are first put into the oven to prevent them becoming brown too quickly. This covering can be removed a short time before the meat is taken from the oven to allow for browning. It is very important that the oven should be clean and well ventilated, otherwise the operation of roasting will cause a most unpleasant smell. The ventilator must be kept open all the time. It is impossible to lay down any exact rule regarding the time for roasting meat, as the form and thickness of the joint must always be taken into consideration as well as its weight. A long thin piece of meat would naturally take a shorter time to cook than a thick solid piece of equal weight. The approximate time for cooking beef and mutton is 15 minutes to the pound and 15 minutes over, and for pork, lamb, and veal 20 minutes to the pound and 20 minutes over ; but common sense and experience wall be found to be the best guides. Beef and mutton may be left rather underdone if fancy dictates, but white meats are unwholesome unless thoroughly cooked. If the joint is large and thick it should be turned at least once during the process of cooking. Sprinkle the meat with pepper and salt when it is nearly ready, as salt sprinkled on before the meat is brown will draw out the juice and toughen the fibre. When the meat is ready, lift it on to a hot dish and keep it warm while the gravy is being made. Roasting in a Pan Small joints of meat

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