TIMETABLE FOR ROASTING

New Zealand Mail, 17 September 1902, Page 27

TIMETABLE FOR ROASTING

M. Soyer gave the following timetable for roasting:— Ten pounds of beef will take from two hours to two hours and a half roasting, eighteen inches from a-good fire. Six pounds, one hour and a quarter to ail hour and a ilialf, fourteen inches from the fire. Three ribs of beef, boned and rolled, well tied round with paper, will take two hours and a half, eighteen inches from the fire, and only baste once'. If the beef is very fat, it does not require basting; if very lean, tie up iii greasy paper, and baste well.

Eight pounds of veal will take from ono hour and a half to two hours, eighteen inches from the fire; if stuffed, at least two hours.

Chump, or loin and kidneys, of four pounds, will take one hour and a quarter; haste well. Six pounds of breast, one hour, twelve inches from the fire. Six pounds of the shoulder and neck the same.

Calf's heart, well stuffed, and tied up in paper, three-quarters of an hour. A leg of mutton, of eight pounds, will take an hour and a half, eighteen inches from the fire. Saddle, ten pounds, one hour and a quarter to oiie hour and a half, eighteen inches, measuring from tho fiat surface. Shoulder, one hour and a half; loin, one hour

and a half; breast, three-quarters of an hour; neck, ono hour. Lamb, according to size, but in the same proportion less than -mutton, but ought always to ho well done, and placed nearer the fire; if a good fire, about fifteen inches from it.

Pork should be well done; a leg of six pounds, with skin over, two hours, eighteen inches from the fire. Loin of tho same, one ‘hour. Neck, the same weight, an hour and three-quarters. Pork, rubbed with salt the night previous, and then scraped before roasting, improves the flavour.. In roasting of beef, mutton, lamb, pork and poultry, place a dripping-pan under the meat, with a little clean dripping or fat, which should be very Hot when the meat is basted. A quarter of an hour before serving,* add fiajf a pint of water to tho fat in the drip-ping-pan ; dredge the meat with flour and salt. When tho meat is dished up, pour the contents of the pan into a basin, straining it through a gauze sieve kept on purpose; remove all the fat, add a little colouring and salt to the gravy, and pour it into die d’sli under the meat.

■ Yeal and poultry should have half the quantity of water put into the pan, and that, when strained, added to half a pint of -thick, melted butter, adding two tablespooufuls of any sauce for flavour.

M. Soycr’s method of roasting poultry was as follows: —Hang it up with worsted, about ten inches from the fire; let it hang for ten minutes to set the skin, then press into a wooden spoon a piece of butter or hard dripping : when tho skin is very hot, mb it over with the fat in the spoon until all is melted, tlien draw it back to about twelve inches; a good-sized fowl will take three-quarters of an hour; chicken, twenty minutes; middle-sized goose, ono hour; turkey of fourteen pounds, two hours and a half; hare, largo, ono hour and a half; if very young, three-quarters of ah hour. Never baste them, but dredge all, after having well rubbed them over with butter, as for fowls.

Small game should be placed nearer tho fire.