There is little use to talk about roasting, as but few will attempt it,
always considering it easier to bake instead. Indeed, there is so little
demand in many sections for stoves and ranges suited to the purpose that
they are difficult to obtain. Of course, there is no comparison between
these modes of cooking. Beef, mutton, turkeys, ducks, or birds--in fact,
any kind of meat is tenfold better roasted than baked. In Europe, all
these articles are roasted; and people there would have great contempt
for a piece of beef or a turkey baked. In New York and Philadelphia,
also, at the finer establishments, the meats are generally roasted. The
trouble is little greater than to bake. It is only necessary to have the
range or stove constructed for roasting, and a tin screen, with a spit
and jack, to place before the coals. Some of the roasters are arranged
with a spring-jack. The meat is placed on the spit, and the spring wound
up, which sets the meat to revolving slowly before the fire.
In roasting, the meat should at first be placed near the coals, so as to
quickly harden the surface; then it should be removed back a little
distance, to be cooked through, without burning. The oftener it is
basted, the better it is. If the roast of meat is very large, it should
be surrounded with a buttered paper.
Just before the meat is done, it should be basted with a little butter
or drippings, then sprinkled with flour, and placed nearer the fire, to
brown nicely, when it will take a frothy appearance.
Much depends upon the management of the fire. It should be made some
time before the meat is placed for roasting, so that the coals may be
bright and hot. It should also be strong enough to last, with only the
addition of an occasional coal at the top. In fine establishments
abroad, a grate for burning coal, charcoal, or wood is made in the
kitchen, for the purpose of roasting only. This is convenient, but more
expensive than roasting in ranges or stoves, where the same fire may
serve for cooking every thing.