To be eaten in soup-plates.
ROASTED MEATS.
Our roasted meats are really _baked_ meats; but ovens are now so well made
and ventilated, that there is little difference of flavor in the two
processes.
Allow ten minutes to the pound if the meat is liked rare, and from twelve
to fifteen, if well done. It is always better to place the meat on a
trivet or stand made to fit easily in the roasting-pan, so that it may not
become sodden in the water used for gravy. Put into a hot oven, that the
surface may soon sear over and hold in the juices, enough of which will
escape for the gravy. All rough bits should have been trimmed off, and a
joint of eight or ten pounds rubbed with a tablespoonful of salt. Dredge
thickly with flour, and let it brown on the meat before basting it, which
must be done as often as once in fifteen minutes. Pepper lightly. If the
water in the pan dries away, add enough to have a pint for gravy in the
end. Dredge with flour at least twice, as this makes a crisp and
relishable outer crust. Take up the meat, when done, on a hot platter.
Make the gravy in the roasting-pan, by setting it on top of the stove, and
first scraping up all the browning from the corners and bottom. If there
is much fat, pour it carefully off.
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