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Roast Meat

From Observatory
1111
Ingredients
Utensils
  • Roasting-pan
  • Long-handled spoon or baster
Directions
  1. Wipe the meat with a piece of cheese-cloth wrung out in cold water, place it in a roasting pan, and rub salt over the surface of the meat.
  2. Place the pan in a hot oven and cook for ten minutes.
  3. Then reduce the heat and pour a cup of cold water over the roast.
  4. Baste the roast with liquid from the pan every fifteen minutes while it is in the oven.
Remarks

Beef, mutton, and lamb should roast in a moderate oven fifteen minutes for every pound of meat in the roast. Veal and pork should roast in a slow oven thirty minutes for each pound.

If a self-basting pan is used for roasting, the cover should be fitted tightly over the lower part of the pan after the cold water has been poured over the roast, and then need not be removed during the cooking.

Peeled potatoes, boiled for ten minutes, may be put in the pan with the roast during the last three-quarters of an hour that it is in the oven, and then served on the same platter with the roast.

Pork (which should only be used in cold weather) is usually served with baked apples or apple-sauce.

This work is in the public domain in the United States because it was published before January 1, 1929. It was adapted by the Observatory from a version produced by Wikisource contributors.

This work may be in the public domain in countries and areas with longer native copyright terms that apply the rule of the shorter term to foreign works.

Please note that the original source material has been altered by a human editor or was human-edited with AI-assist to be easier to read and search for on the Observatory. To find the original source material as it was originally written and/or formatted, please click here.

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