Miss Parloa's young housekeeper : designed especially to aid beginners. . a beautiful glossy brown surface when it isdone ; but it must be remembered that fat can be heatedto a much higher point than water, and that basting withthis boiling hot fat will help to harden the piece of meat. If a small quantity of water be kept in the bottom of the |dripping-pan, the drippings from the meat, mingling with *it, will be kept at a low temperature, so that, if the meat befreely basted with this mixture every fifteen minutes, the ,surface of the piece of meat will be kept moist, and at a lower temperatu
Miss Parloa's young housekeeper : designed especially to aid beginners. . a beautiful glossy brown surface when it isdone ; but it must be remembered that fat can be heatedto a much higher point than water, and that basting withthis boiling hot fat will help to harden the piece of meat. If a small quantity of water be kept in the bottom of the |dripping-pan, the drippings from the meat, mingling with *it, will be kept at a low temperature, so that, if the meat befreely basted with this mixture every fifteen minutes, the ,surface of the piece of meat will be kept moist, and at a lower temperature than when basted with the hot fat, ornot basted at all. By basting with this mixture of drippingsand water, the heat is driven from the surface to the centreof the piece of meat, insuring a roast that will be rare froma point about half an inch from the surface to the these facts in mind when roasting meats. HOAV TO COOK MEAT. How to Roast Meat in the Oven. 117 Have a dripping-pan of Russian iron and a meat-rackthree or four inches shorter than the DRIPPING-PAN. MEAT-RACK. Examine the piece of meat, and if there be any placesthat have become tainted trim them off with a sharp the meat with a wet towel. Now season with salt andpepper, and dredge lightly w^th flour. All the seasoning must be done with the meat resting onthe rack, that the stray particles may fall to the bottom ofthe pan. Dredge flour over the bottom of the pan until thesurface is white. Have the oven very hot (about 400 or 450 degrees), andplace the meat in it. Watch closely, and as soon as theflour in the pan turns dark brown pour in enough boilingwater to cover the bottom of the pan. The flour may brownin five minutes, yet it may take ten or more for this process,the time depending upon the bottom of the oven. Whenthe meat is brown on one side, baste well, and turn it overto brown the other side. When the meat has been in theoven for about thirty minutes, close the draughts to re
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectcooking, bookyear1894
