OCR Text |
Show Three Ways of Roastinp Meat. In the case of roasting at an open Are I which Is. of course by fer the best method thu lire should be so prepared before putting the Joint to It as to last, with but slight addition of fuel, during the whole lime of cooking. Plaeo the ont close lo the tin for ten minutes, then withdraw a little, and. till It Is done baste t thoroughly at short Intervals. Inter-vals. It Is best to allow fifteen minutes to the pound of beef or mutton and twenty minutes min-utes for pork and veal, and In each case about a quarter of an hour over In roastlnij by any kind of closed range great care must bo taken to have the ovens Ceah. If any fat. etc . front former cook- Ing Is allowed to remain It will Impregnate the meat with an odor and taste which nre most unpleasant A roasting oven, If properly ventilated scrupulously clean nmi supplied i with a double dripping pun Ihe under of which must contain water will cook meat to great perfection To roast hy gos the same rules apply, and II Is n;.-.t Important that the eooklng should proceed slowly. The meat requires no hasting or other attention until It is done. Washington Washing-ton Star. |