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Roasting

Roasting is cooking before a clear fire, with a reflector to concentrate the heat. Heat is applied in the same way as for broiling, the difference being that the meat for roasting is placed on a spit and allowed to revolve, thicker pieces always being employed. Tin-kitchens are now but seldom used. Meats cooked in a range oven, though really baked, are said to be roasted. Meats so cooked are pleasing to the sight and agreeable to the palate, although, according to Mr. Edward Atkinson, not so easily digested as when cooked at a lower temperature in the Aladdin oven.

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Source

The Boston Cooking-School Cook Book (1896).


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