Oven roasting or baking is applied to roasts.
Place the roast in a hot oven, or if gas is used, put in the broiling oven to sear the outside quickly, and thus keep in the juices. Salt, pepper and flour. If an open roasting pan is used place a few tablespoonfuls of fat and 1 cup of water in the pan, which should be used to baste the roast frequently. If a covered pan is used basting is unnecessary.
|Beef or mutton||(5 to 8 lbs.)||10 min. to the lb.||10 min. extra|
|Lamb||(5 to 8 lbs.)||12 min. to the lb.||12 min. extra|
|Veal||(5 to 8 lbs.)||15 min. to the lb.||15 min. extra|
|Pork||(5 to 8 lbs.)||25 min. to the lb.||25 min. extra|
|Turkey||20 min. to the lb.|
|Chicken||30 min. to the lb.|
|Duck||30 min. to the lb.|
|Goose||30 min. to the lb.|
|Game||30 min. to the lb.|