Roasting Or Baking Recipe

The first is the most extravagant way of cooking

meat, as it wastes nearly one third of its substance in drippings and

steam; the second also is very wasteful, unless the meat is surrounded

with vegetables, or covered with a flour paste. When you do bake meat

without a covering of paste, put it into a hot oven at the start, to

crisp the outside and to keep in the valuable juices; you can moderate

the heat of the oven as soon as the meat is brown, and let it finish

cooking slowly by the heat of the steam which is constantly forming

inside of it. It generally takes twenty minutes to bake each pound of

meat.

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