HOW TO ROAST MEAT.

Temuka Leader, Issue 2050, 24 May 1890, Page 3

HOW TO ROAST MEAT.

Not every young housekeeper knows how to roast a piece of meat, says an exchange, and, indeed, there are some old ones who do not. When it seems fully necessary to wash a roast of beef, dry it carefully before placing in the oven, as browning almost instantly the cut side of the meat prevents the escape of the juices. As salt and water have a tendency to harden and toughen meat, bas ing it is a process not to be recommended, • Jn roasting meats of all kinds the method adopted should be the one that in the most perfect manner preserves the juices inside the meat, To roast beef iu tbs same raann u r place the clear-cut side of I he meat on a smoking hot pan, which must be over a quick fire. Press it close to the pan until slightly browned. .Reverse and let the opposite side become similarly brown Then put at once in the oven, the heat of which shou'd hi firm and steady, bir not too in'ense, and leave it undisturbed until cooked. The time that should be allowed for cooking beef in this manner is twenty mingles to the pound if it is to ba under-dressed, less faalf-an-hour deducted from the aggregate lima ou account of browning. lq other words, u five pound roast of beef wid require «n hour and one-half and so on. When the oven is at the proper temperature and the cooking is going on all right, the meat will keep up a gentle sputtering in the pan, If upon opening the oven door this sputtering is not perceptible, more beat i§ repuired. But if, in addition to the sputtering, any smoke is discernible in the oyeu, the heat is too intense, aqd shoqld be lessened. Unless the heat of the oven is too great, the drippings in the pan will not bum and smoke, and when the meat is cooked there will be a thin coating of brown jelly in the pan where the meat rested, which by the addition of water will make : a gravy.