A guide to modern cookery

cases roasts of butcher’s meat are covered with layers of veal- or beef-fat, the object of which is similar to that of the bacon prescribed above. 253—SPITTED ROASTS The whole theory of roasts on the spit might be condensed as follows:— In the case of butcher’s meat, calculate the intensity of the heat used according to the piece to be roasted, the latter’s size and quality, and the time it has hung. Experience, however, is the best guide, for any theory, whatever be its exactness, can only give the leading principles and general rules, and cannot pretend to supply the place of the practised eye and the accuracy which are the result of experience alone. Nevertheless, I do not say with Brillat Savarin that a roaster is born and not made; I merely state that one may become a good roaster with application, observation, care, and a little aptitude. The three following rules will be found to cover all the necessary directions for spitted roasts:— 1. All red meats containing a large quantity of juice should be properly set, and then, according to their size, made to undergo the action of a fire capable of radiating a very penetrating heat with little or no flame. 2. In the case of white meats, whose cooking should be thorough, the fire ought to be so regulated as to allow the roast to cook and colour simultaneously. 3. With small game the fuel should be wood, but whatever fuel be used the fire ought to be made up in suchwise as to produce more flame than glowing embers. 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