Rules for Baking Meat

Ingredients

• salt
• boiling water
• burnt sugar (optional)

Directions

1. Preheat the oven and ensure it is well-ventilated and clean.

2. Add a little salt to the meat before roasting.

3. Pour gravy around the joint, not over it, to maintain a crisp surface.

4. Before removing the joint, tilt the dripping pan to let the fat run into a basin.

5. Pour boiling water into the pan and scrape up the brown glaze from the bottom.

6. Add a little salt and color the gravy with burnt sugar if needed, but use sparingly.

7. If desired, flour the joint 30 minutes before cooking and place it closer to the fire to brown.

8. When nearly cooked, move the joint closer to the fire for a crisp surface.