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Classic
Cook Books
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page 95
When roasting meat in the oven it should be properly heated before the meat is
put in, because this tends to roast the meat uniformly all around and it loses
little or none of its juiciness. Thereafter allow the heat in the oven to
gradually dimmish.
Baste the roast frequently with the added fat, or in case of a pork roast or
roast goose, with their own fat. If the top heat is too great it is well to
cover the roast with a piece of buttered paper; care should be taken to observe
whether the heat radiating from the sides of the oven is of equal intensity or
not, because it may be necessary to turn the roast with the pan--not in the pan.
For roasts that are to be well done an earthenware roasting pan is the best, and
repeated basting with boiling water or meat broth is necessary. If, on the
contrary, the roast is wanted rare the ordinary roasting pan can be used, the
heat in the oven should be greater and the addition of water be avoided; plenty
of fat should be put with the roast from the start. As the clear fat easily
absorbs great heat, the roast receives a nice crust, retains its juice and is
more quickly done, consequently the inner part of the roast does not receive
heat enough to thoroughly cook it. If the fat should begin to brown the roast it
can be taken out of the oven and set for awhile on the stove without detriment.
If the roast is really scorched, however, which may happen to the best cook
under an unfortunate conjunction of circumstances, it is still possible to save
it by carefully cutting away the scorched parts and then cooking the remainder
for several minutes in boiling water, which should be frequently renewed. The
scorchy taste is thereby largely removed and the meat can then be roasted in
fresh browned butter until done.
Roasts should never be left in the oven longer than necessary for them to become
done; meats roasted for too long a time are dry and tasteless. It is advisable,
however, to leave the roast in the pan and put it on the top of the stove for a
short quarter of an hour before it is served; this prevents the juice from
dripping away when carving. The gravy is made from the drippings in the pan.
Gravy. Plenty of good rich gravy is essential with a roast. Nothing is better
than cream for roasts of all
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Classic
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