Roasting Meat
Ingredients
Directions
Prepare
Prepare the fire 30 minutes before roasting.
Ensure the fire is suitable for the size of the meat.
Roast
Tie a piece of writing paper over the fat of the meat with string, greasing it with dripping.
Stir the fire to keep it clear and free from smoking coals.
Hang the meat about 12 inches from the fire for a large joint, adjusting the distance as it cooks.
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
- The main joint that is roasted slowly, so its size determines the fire and the hanging distance.
- Dripping
- Fat that greases the paper and meat, helping moisture stay in and the surface brown.
The step that matters
Keep the fire clear and the meat at the right distance. Smoking coals leave soot and bitter flavours on the meat. If the joint hangs too close, the outside can scorch before the centre cooks, so the distance must be adjusted as it roasts.
“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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