ROASTING.

Sun (Auckland), Volume I, Issue 135, 29 August 1927, Page 16

ROASTING.

ON A BED OF ONIONS. Let me tell you how I have provided my family with a much appreciated change from the ordinary “roast” or ‘boiled.” In fact they have voted the lew departure delicious. These are the three joints or parts oi joints that I have experimented with. You may go farther, perhaps, and add several more to the list! Half a shoulder of iamb or mutton, either knuckle or blade-bone end. The fillet end of a leg of lamb or mutton. A piece of topside of beef, about four pounds in weight. Take a casserole or thick enanici saucepan large enough to hold the piece of meat, and to allow of it being turned about in the pan. Cover the bottom of the casserole or pan with a thick layer of onions sliced thinly, add a tablespoonfu] or two tablespoonfuls of water, place the meat on the onions, spijnkle a little salt on the meat, and add a few peppercorns. It is important not to overdo the water. It is only added to prevent the onions or meat from “catching** at first. After the onions have been cooking for a little while they make heaps of juice themselves, and will go a nice browm colour if you have been sparing with the water. At the beginning move both the meat and onions about now and again to make sure that they are not sticking to the bottom of the cooking utensil. Turn the meat at half time and allow’ it to cook about four hours. altogether. After the first few minutes keep it doing slowly. If you are using a gas ring, quite a tiny bead of gas will be enough to ensure it cooking. The onions and gravy can be served In a separate dish or boat as a sauce, or. the onions can be strained out and used to garnish the joint. Both the meat and the “doings” are almost as tasty cold as hoi l