To Roast a Joint

The handbook of household management ... · Tegetmeier, W. B. · 1894
Source
The handbook of household management and cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (8)
  1. Have a clear fire and the stove and hearth well swept up so that there is no occasion to make a dust while the meat is down.
  2. Allow a quarter of an hour to each pound of meat, and one quarter of an hour over.
  3. White meats, such as pork and veal and very thick joints, want a little longer.
  4. Put the meat close to the fire for five minutes, then draw it further away.
  5. This is to close up the pores of the meat and keep the gravy in.
  6. Taste it frequently; see that it does not burn.
  7. If in a Dutch oven turn it from time to time, so that it is equally done.
  8. Some roast meats are stuffed.
Original Text
To Roast a Joint.—Have a clear fire and the stove and hearth well swept up so that there is no occasion to make a dust while the meat is down. Allow a quarter of an hour to each pound of meat, and one quarter of an hour over. White meats, such as pork and veal and very thick joints, want a little longer. Put the meat close to the fire for five minutes, then draw it further away. This is to close up the pores of the meat and keep the gravy in. Taste it frequently; see that it does not burn. If in a Dutch oven turn it from time to time, so that it is equally done. Some roast meats are stuffed.
Notes
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