Name: Roast Meat
Ingredients: 6 when the fiour in the pan is brown we turn in hot water to cover the pan one-h; one-half inch; 10 when cooked

Roast Meat

Ingredients

6 when the fiour in the pan is brown we turn in hot water to cover the pan one-h
one-half inch
10 when cooked

Directions

1 We scrape and trim the meat.
2 We wipe it carefully with a wet cloth.
3 We place it on a rack in the pan.
4 We dredge it with salt and then with flour, shaking well on the pan.
■5 We put it into a hot oven.
6 When the fiour in the pan is brown we turn in hot water to cover the pan one-half inch.
7 We baste the meat with the hot water, and dredge again with flour and salt.
8 We turn the meat, and baste and dredge again.
9 We now cook slovdy, twenty minutes to a pound.
10 When cooked, place on a hot dish, and it is finished.

By Emily Huntington (1841–1909). 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. See the original page.