How to Roast Meat in the Oven

Ingredients

• 1 piece of meat
• coarse sea salt
• black pepper
• flour
• boiling water

Directions

1. Preheat the oven to 400°F (200°C).

2. Trim any tainted spots from the meat with a sharp knife.

3. Wipe the meat with a wet towel.

4. Season the meat with salt and pepper, then dredge lightly with flour.

5. Dredge flour over the bottom of a dripping pan until it is white.

6. Place the meat on a rack in the pan and put it in the oven.

7. Watch closely; when the flour turns dark brown, pour in enough boiling water to cover the bottom of the pan.

8. Baste the meat when it is brown on one side, then turn it over to brown the other side.

9. After about 30 minutes, close the draughts to reduce the heat.

10. Baste the meat every 15 minutes with the liquid from the pan.

11. When nearly all the liquid is absorbed, dredge the meat lightly with salt, pepper, and flour.

12. Pour in enough hot water to cover the bottom of the pan again.

13. For the last basting, omit adding water; the liquid will evaporate after 15 minutes.

14. Remove the meat and place it on a hot platter.