Name: Science in Roasting Meat
Ingredients: 1 piece of meat (choose a tender cut); water (for the dripping pan)

Science in Roasting Meat

Ingredients

1 piece of meat (choose a tender cut)
water (for the dripping pan)

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Preheat the oven to 400°F (200°C).
Sear the meat at high temperature for 20-30 minutes to form a crust.
Lower the oven temperature to 350°F (175°C) by closing the draughts.
Baste the meat every 15 minutes with drippings mixed with a small amount of water.
Ensure the surface remains moist and at a lower temperature.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.