Roast Msats
Ingredients
Directions
Prepare and roast
Wash the meat and dry it thoroughly before roasting.
Once the fat begins to melt, place a clean dish underneath and baste with the dripping.
Do not sprinkle salt on the meat until it is nearly cooked to avoid excess gravy.
Save the dripping
Preserve the dripping by pouring it into boiling water and let it cool.
When cold, the dripping will harden, and impurities will settle at the bottom.
Hold and serve
If the meat cannot be served immediately, keep it warm over a dish on a kettle of boiling water, covered with a cloth.
Serve the meat as soon as it is taken from the pot to prevent it from darkening and hardening.
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.
Explore the science
What each ingredient does
- Meat
- Is the main dish, browned and cooked through by roasting in its own fat.
- Dripping
- Bastes the meat with fat, adding moisture and flavour to the surface as it roasts.
- Coarse sea salt
- Seasons the surface of the meat; added late so it does not draw out excess gravy.
The step that matters
Salting the meat late. Salt drawn onto meat early pulls moisture out through the surface, which leaves excess liquid in the pan and can dilute the browning. Adding it near the end seasons the meat without that loss of juices.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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