Meats are "roasted" before an open fire, and "baked" in a closed oven, although as a matter of convenience the oven method is now commonly used. The chief point to remember is that the meat should be quickly browned in order that the crust thus formed may retain the juices. The oven should therefore be hot when the meat is put in and the heat, if possible, gradually reduced.

Wipe the meat with a damp cloth, but do not wash it. Sprinkle with pepper and salt and just a little flour, and put in a pan with a small piece of fat or drippings. When the meat is seared, add a little water and baste every ten minutes. When one side is thoroughly browned, turn over and brown the other side. When done, remove the roast; pour off almost all of the fat and make a brown sauce according to the directions in the chapter on "Sauces."

If the meat is very lean it is a good plan to lay thin slices of fat meat, bacon or pork over the top.