A low temperature should be used in all meat cookery methods with the exception of broiling and pan-broiling. A constant oven temperature of 300 degrees F. is advocated for roasting beef, lamb, and veal. Searirig at a high temperature is unnecessary as searing does not keep in juicPS.
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https://paperspast.natlib.govt.nz/newspapers/EP19370610.2.21
Bibliographic details
Evening Post, Volume CXXIII, Issue 136, 10 June 1937, Page 5
Word Count
48Untitled Evening Post, Volume CXXIII, Issue 136, 10 June 1937, Page 5
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