Roast Beef

Weigh the meat, trim off all parts which will not be good to serve, and save them for soups or stews. Wipe the meat clean with a damp cloth. Dredge it well with salt, pepper, and flour, put it into a dripping pan, and cook it in an insulated oven heated as directed for roasts of meat on page 225. Heat the pan and meat a little before putting them into the oven. The time for roasting beef depends upon the size and shape of the roasts. Thick pieces weighing under ten pounds will roast rare in twelve minutes to a pound, medium rare in from fifteen to eighteen minutes, and well done in twenty-five or thirty minutes a pound. Thin pieces will take a few minutes less to each pound.

Roast Mutton Or Lamb

Prepare the meat for roasting as directed for roast beef. Cook it in an insulated oven heated as directed for roasts on page 225, allowing twenty-five minutes to each pound for lamb, and from fifteen to eighteen minutes for mutton.

Roast Veal

Prepare the meat for roasting as directed for roast beef. Cook it in an insulated oven, heated as for roast beef, allowing from twenty-five to thirty minutes for each pound.

Spareribs

Wipe the meat clean with a damp cloth; sprinkle it with pepper and salt, put it in a pan, and roast it in an insulated oven, heated as directed for roasts on page 225, allowing twenty minutes or more to each pound. Heat the pan and meat a little before putting it in the oven. Brown Gravy for Roasts

Drain away all fat from the pan, leaving the brown sediment. Add to this enough water to make the desired amount of gravy. Using this in the place of stock or water make Brown Sauce, using a measured quantity of the fat from the roast. Various seasonings may be added to this sauce to make a variety. Wine, Worcestershire sauce, ketchup, currant jelly, etc., are used in this way.

Roast Chicken

Draw, stuff, and truss a chicken as directed on page 130. Put it on its back in a baking-pan, lay strips of fat salt pork on the breast, or rub breast, legs, and wings with butter or clarified veal fat. Dredge it well with salt and pepper. Heat the pan and chicken over the fire for a few minutes, and put it into an insulated oven heated as directed for roasts on page 225. Allow twenty-five minutes a pound for roasting chicken. Remove the string and skewers and serve it with Brown Gravy for Roasts to which the chopped giblets have been added. The giblets may be cooked, with salted water to cover them, in the insulated oven at the same time that the chicken is roasting; but in this case the stones should be hotter than otherwise.

Roast Goose

Singe and remove the pin-feathers from a goose. Wash it in hot, soapy water. Draw it and rinse it in cold water. Fill it two-thirds full with Stuffing for Poultry, or Potato Stuffing. Truss it, and rub the surface with butter, or lay fat salt pork on the breast. Dredge it with salt and pepper, heat it to warm the pan, and roast it in an insulated oven heated as directed for roasts on page 225, allowing fifteen or twenty minutes a pound.

Roast Leg Of Venison

Prepare and cook it as roast mutton, allowing from twelve to fifteen minutes a pound for it to roast. Venison should be served rare, with Brown Gravy for Roasts, to one pint of which one-half tumbler of currant jelly and two table-spoonfuls of sherry wine have been added.

Potato Stuffing

2 cups hot potato, mashed

1 cup soft, stale breadcrumbs 1/4 cup chopped salt pork

2 tablespoons chopped onion

1/3 cup melted butter

1/3 cup milk

2 teaspoons salt

1 teaspoon powdered sage

1 egg

Mix the ingredients in the order given.

Roast Wild Duck

Draw, clean, and truss a wild duck in the same manner as a goose. If it is to be stuffed, use Stuffing for Poultry, omitting the herbs; or merely fill the cavity with pared and quartered apples, or pared, whole onions. These should be removed before serving, but Stuffing for Poultry should be served with the duck. Roast it for from twenty to thirty minutes in an insulated oven, the stones heated a little hotter than for other roast meats. Serve it with mashed potato and currant jelly.

Grouse

Draw and clean a grouse, remove the feathers and the tough skin of the breast. Lard the breast and legs. Truss it, and lay fat salt pork on the breast. Dredge it with salt and flour, put it into the roasting-pan with scraps of fat salt pork. Roast it for twenty or twenty-five minutes in an insulated oven heated as for wild duck. Remove the strings or skewers, sprinkle it with browned breadcrumbs, and garnish it with parsley.

Roast Quail

Prepare the quail in the same way as grouse. Roast it for fifteen or twenty minutes in an insulated oven heated as for duck.

Roast Plover

Prepare and cook it the same as quail.