surface of
well roasted meat. A good temperature for baking meat is from 320 deg. to
400 deg. Fahr. If the meat is put into a very hot oven for a few moments
to harden the outside, the heat can subsequently be moderated, and the
cooking finished more slowly, so that the meat will be sufficiently well
done, but not burned. Meats should be roasted about twenty minutes to a
pound, to be moderately well done; the fire should be clear, and steady,
in order that an equal heat may reach the joint and keep its interior
steam at the proper degree of heat; after the right length of time has
elapsed, care being taken meantime that the meat does not burn, it may
be tested by pressing it with the fingers; if it is rare it will spring
back when the pressure is removed; if it is moderately well done the
resistance to pressure will be very slight; and if it is thoroughly
cooked it will remain heavy under the fingers; never test it by cutting
into it with a knife, or puncturing it with a fork, for in this way you
waste the rich juices. If you wish to froth roast meat, dredge a little
flour over its surface, and brown it a few moments before serving it. If
it is to be glazed, brush it with clear stock concentrated to a paste by
rapid boiling, or dust a little powdered sugar over it, and in both
cases return it to the oven to set the glaze.

90. =Roast Beef with Yorkshire Pudding.=--Have three ribs of prime beef
prepared by the butcher for roasting, all the bones being taken out if
it is desirable to carve a clean slice off the top; secure it in place
with stout twine; do not use skewers, as the unnecessary holes they make
permit the meat-juices to escape; lay it in the dripping pan on a bed of
the following vegetables, cut in small pieces; one small onion, half a
carrot, half a turnip, three sprigs of parsley, one sprig of thyme, and
three bay leaves; _do not put any water in the dripping pan_; its
temperature can not rise to a degree equal in heat to that of the fat
outside of the beef, and can not assist in its cooking, but serves only
to lower the temperature of the meat, where it touches it, and
consequently to soften the surface and extract the juices; _do not
season it until the surface is partly carbonized by the heat_, as salt
applied to the cut fibre draws out their juices. If you use a roasting
oven before the fire, the meat should be similarly prepared by tying in
place, and it should be put on the spit carefully; sufficient d