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Roasting Meat

When the meat alone is to be eaten, either roasting, broiling or frying in deep fat is a more economical method, as the juices are saved. The shrinkage in a roast of meat during cooking is chiefly due to a loss of water. A small roast will require a hotter fire than a larger one, in order to harden the exterior and prevent the juices from escaping. Meat is a poor conductor of heat, consequently a large roast exposed to this intense heat would become burned before the interior could be heated. The large roast should be exposed to intense heat for a few minutes, but the temperature should then be reduced, and long steady cooking allowed.

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Public School Domestic Science (1898).


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