254—Oven Roasts

The degree of heat used for each roast must be regulated according to the nature and size of the latter after the manner of spitted roasts.

An oven roast, in the first place, should always be placed on a meatstand, and this should be of such a height that at no given moment during the cooking process the meat may come in contact with the juices and fat which have drained from it into the utensil beneath. Failing a proper stand, a spit resting upon the edges of the utensil may be used.

No liquid of any kind, gravy or water, need be put in the baking-pan. The addition of any liquid is rather prejudicial than otherwise, since by producing vapour which hangs over the roast it transforms the latter into a stew.

Remarks.—Whether spitted or in the oven, a roast must always be frequently basted with a fatty substance, but never with any other liquid.