Roasting Meat

Ingredients

• a joint of meat
• butter, lard or grease
• stock or water

Method

1. 1

   Prepare the fire before placing the meat down.

2. 2

   Ensure the grate is wide enough for the joint.

3. 3

   Roast in a hot oven, basting frequently with butter or grease.

4. 4

   Once browned, remove excess grease and moisten with stock or water.

5. 5

   Move the meat closer to the fire halfway through to ensure even browning.

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 227. The excerpt below is the record exactly as published.

Roasting meat, though of the commonest modes of dressing it, is by no means an easy task. Roast meat is too often sent to the table nearly raw, or dried up till there is scarcely any gravy in it. Now, “good” roasting consists in dressing the joint thoroughly and yet retaining its juice in it. The French motto — “L’on devient cuisinier mais l’on nait rotisseur”— you must not forget that you become a cook, and that you are born a roastcook. The cook should prepare the fire some little time before he puts the meat down. The grate should be left out sufficiently wide to take in the whole size of the joint, with a margin to spare on each side, and the fire should be “so” good so as not to require making up during the time the joint is roasting. It should be sufficiently large to be of an — 460 7- C U LINARY EVOLUTION equal strength all the time the meat is dressing, aided by a large coal put on the top of it occasionally. A great deal of the success in roasting will depend on the heat and good' ness of the fire. Note — The best way of roasting any meat is on a spit, but that mode is quite forgotten these days.- Every house uses the coal, gas or electric oven. Place the meat on the roast pan in a hot oven and baste frequently with the butter, lard of grease, according to your like. After it is cooked and has taken brown color, remove the grease and moisten with stock or water

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