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Sect. 6.-Oven-Roasting

82. IN COMMON BAKING AND OVEN-ROASTING (by which latter name cooking in ventilated ovens is called), the meat is always prepared as in the last section, except that it is not spitted, but put in a dish supported upon an iron wire frame, which suspends it from the bottom. The dripping-pan should be fixed upon another pan filled with hot water, from which the steam has the power of escaping; this is very important, as it prevents the peculiar flavour often given to the meats by the iron oven, and the meat requires less basting. In gas-ovens, the space is purposely made large enough to suspend a joint from the top, and, as the jets are all round it, the process is very evenly conducted, and hence arises its economy. M. Soyer has invented a very simple open frame-work of wire, which lies upon a deep tin or earthenware dish, in two stages, and supports a joint together with a dish of potatoes, so that these may be baked upon it, while a Yorkshire pudding is also baked in the dish beneath. As the meat is raised above the potatoes, and these again are above the pudding, dripping falls upon both. It is a very useful addition to the poor man's means of comfort. When these joints are sent to the public bakehouse, the baker knows how long they will take; but if baked at home the time will be as nearly as possible the same as for roasting, depending, however, partly upon the heat of the oven. Sucking pig, leg of pork, and perhaps beef or veal, are nearly as good baked as roasted; but baked mutton, lamb, game, and poultry, are not to be compared with these articles when properly roasted.

CHAP. V.-THE BOILING, STEAMING, AND STEWING OF ANIMAL FOOD.