There is great advantage in using a paper wrapping when cooking meat or
fish on hot stones or in a furnace oven. If a paper bag is greased and
folded up tightly it will keep in all the steam and flavour, allowing
nothing to be wasted, and proves a very cleanly way of cooking, and
saves much washing-up and scouring of tins and pans. In true Paper bag
cookery, now much used in gas ovens and English ranges, the bag is made
of a special paper, grease-proof, nevertheless where the right kind of
bag is not available wrapping up in ordinary white paper is much better
than nothing, but always grease the paper first. Shape the paper, or
the bag, so that a hollow forms at the bottom, into which the fat and
gravy collects. This facilitates dishing up, as a cut with a knife will
let this through into a tin held underneath.