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Roasting and Baking Meats

Roasting or grilling is done before open fire, the meat being turned frequently, so that all sides may be cooked alike. The meat is basted with its own fat. This method of cooking meat is used daily in Europe, but not much used in this country.

When a piece of meat is large it is roasted. Meat cooked in an oven by radiated heat is frequently called in this country "roasting." It is well known and needs little description. When baking meat always use a wire rack to lift the meat from the bottom of the pan. This will insure even cooking.

Use the broiling oven in the gas range for roasting, placing rack sufficiently low. Have the oven hot enough to brown the meat quickly, then reduce the heat so that it will cook evenly; turn the roast three times during this process.

Allow one-half an hour after placing meat in the oven before counting time. This is necessary so that the meat may reach the required temperature to start cooking.

To bake (oven roast) use same process, using regular oven.

Start counting time after meat is one-half hour in oven and allow twelve minutes to the pound for very rare, fifteen minutes for rare, eighteen minutes for medium and twenty for well done.

Baste the meat with the liquid in the pan every fifteen minutes. Do not add seasoning to the meat while cooking. It is a well-known fact that salt will cause the juices and flavoring of the meat to dissolve and therefore become lost. Season steaks and chops just before serving. Season roasts five minutes before removing from the oven. Always make the gravy after removing the meat from the pan.

Note: Never dish meat on a cold platter. The contact of a cold dish with the hot meat will injure its delicate aroma.

In many portions of France and England chops and steaks are served upon platters set over a bowl of hot water or a special fuel that can be burned in a container that holds the platter. When serving a large steak always have a cover of metal or another hot dish turned over the meat to prevent it chilling.


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Mrs. Wilson's Cook Book (1920).

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