Roasting in the oven of ordinary coal stoves or ranges is not
considered so good as roasting before an open fire; nevertheless it
may be said safely that the greatest part of meat roasting is done in
close ovens. It appears, from various experiments that meat roasted or
baked in a close oven loses rather less of its weight than if roasted
by an open fire.
The excellence of a roast depends to a great extent upon the amount of
basting it receives.
Some cooks season a joint before it is cooked, while others season it
with salt and pepper just before it is served. There is a difference
of opinion as to which is the more correct way of the two. Meat of
newly killed animals requires longer cooking than meat which has been
hung for a time.
In warm weather joints require slightly less time for roasting than in
cold.
Boned and rolled or stuffed meats require longer cooking than the same
joints would if neither rolled nor stuffed. The meat of young animals
and that of old ones requires different treatment. As a rule young
flesh, containing less fibrine, requires longer cooking. White meat,
such as pork, veal and lamb, always should be well cooked and never
must be served rare. The exact time and process of roasting must
be left to the good management of the cook, who must be guided by
circumstances and conditions. The cook's business is to serve the
joint as full of nourishing qualities as possible. Though roasting is
considered one of the easiest and most simple processes of cookery, it
really requires quite as much attention to obtain perfect results as
is necessary to prepare so-called "made" dishes, the recognized test
for good cooks.