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Roasting

There are no definite rules for roasting meat; some require meat quite rare or underdone, others like it cooked dry. In order to retain the juices and flavor of meat, when cooked, cover the surface of the roast with a rich glaze, put into a hot oven, so that, as the gravy exudes, it congeals on the outside, thus confining or sealing up the pores. If the meat is lean, a small quantity of water must be added; if it is fat, the water should be left out entirely. Meat, when roasting, should be turned so that it may brown equally. When done, remove from the pan and place on a dish; carefully pour off all the fat from the pan; the thick sediment in the bottom of pan will make sufficient gravy by adding a little boiling water; no flour is needed to thicken the gravy-place the pan on the stove and boil two or three minutes, and serve with the roast. 4

It is a better plan to add neither salt nor pepper to the meat before cooking, as salt draws out the gravy, which it is your purpose to keep in, and pepper, when used on the surface of meats, becomes parched, and leaves a bad taste. When preparing the gravy, add pepper and salt. Lardering moistens meat while cooking, and adds richness to its flavor. To larder meat or poultry is simply introducing, into the surface of the flesh, by means of a larding needle, the clear fat of pork or bacon, cut into strips two inches long and not quite half an inch thick. Place the strips, one at a time, into the cleft end of the larding-pin, draw through, leaving half an inch or so each side of the stitch. The whole surface may be arranged in rows, or any fanciful forms desired.

Fowls and game should be lardered on the breast only.