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Wipe the meat with a piece of cheese-cloth wrung out in cold water, place it in a roasting pan, and rub salt over the surface of the meat. Place the pan in a hot oven and cook for ten minutes. Then reduce the heat and pour a cup of cold water over the roast. Baste the roast with liquid from the pan every fifteen minutes while it is in the oven.

Beef, mutton, and lamb should roast in a moderate oven fifteen minutes for every pound of meat in the roast. Veal and pork should roast in a slow oven thirty minutes for each pound.

If a self-basting pan is used for roasting, the cover should be fitted tightly over the lower part of the pan after the cold water has been poured over the roast, and then need not be removed during the cooking.

Peeled potatoes, boiled for ten minutes, may be put in the pan with the roast during the last three-quarters of an hour that it is in the oven, and then served on the same platter with the roast.

Pork (which should only be used in cold weather) is usually served with baked apples or apple-sauce. 