With a gas range, one may have meat roasted, which is not possible in an ordinary range. For this the broiling oven must be used, and the door left open all during the process, unless the door contains large perforations for the admission of fresh air.

Light the oven burners fully five minutes before putting in the roast, as it is of the utmost importance that the broiling oven should be well heated.

Put the meat on the broiling rack, sprinkle with pepper and run it into the broiling oven, so that the meat will be about one and a half or two inches from the flame. When one side is seared, expose another part to the heat, and so continue until all sides are seared, thus sealing in the juices, then place on a lower slide to finish. Baste every ten or fifteen minutes with the fat in the drip pan, turn frequently, being very careful not to pierce it with the fork, which would allow the juices to escape, thus making the meat dry and tasteless. Allow about eighteen minutes to each pound of meat and one-half hour before the meat is done, sprinkle it all over with salt.

At serving time remove the meat to a hot platter, drain off all but two or four tablespoonfuls of fat (according to the size of the family). To each two table-spoonfuls add two level tablespoonfuls of flour, rub to a paste, then add one-half pint of boiling water or stock, place over the fire and stir until it bubbles, season to taste with salt and pepper and serve. Many persons prefer meat cooked in this way to that baked in an oven, but where the latter method is preferred, bake as in an ordinary range, lighting the oven burners ten minutes before putting in the meat. Place the meat in the oven, allowing a strong heat for thirty minutes (about 500°). At the end of that time reduce the heat to about 410°, by turning off some of the gas, and finish baking at the reduced temperature, basting every fifteen minutes. When done finish the same as roasted meat.