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A Roast of Beef

A roast that will require more than an hour to cook, should be placed upon a rack in the pan after it has been seared, as there will then be no danger of its becoming grease-soaked or burned, and when half done it should be turned over on the rack, that both sides may be roasted alike. After the roast has been removed from the pan, if the greater portion of the drippings is carefully poured off, a delicious gravy can be made from the brown jelly or glaze adhering to the bottom of the pan. For roasting meats the method adopted should be the one that preserves the juices within the meat in the most perfect manner, thus rendering it sweet, juicy and tender. Salt and water have a tendency to extract the juices of meat and toughen it. Searing almost instantly coats the cut sides of a piece of meat and prevents the escape of the juices in the process of roasting, while a firm, steady heat, gently, but thoroughly, cooks it, thus preserving both juices and flavor.