The principles underlying broiling and roasting are the same. In each case a piece of tender meat is used, a great heat is brought to bear, so that the outer surface may be kept intact, and the result is a piece of meat with a flavor that can be gotten in no other way. The meat should be seasoned when it is carved. When the meat is basted and the seasoning cooked through it, there is little difference in the flavor of an expensive and a cheap piece of meat.
Beef, mutton and venison are all roasted in the same way: Remove the outer skin in order to rid the meat of dirt and unpleasant flavor. This is especially necessary in mutton, as much of the unpleasant taste lies in this outer skin. Do not allow the butcher to remove the bones, as this gives more cut surfaces from which the juices may exude, and there will necessarily be some meat cut away with the bones, and the bone itself adds flavor to the roast. A writer who has given the matter of household waste some study says that the waste begins in the meat shop. He states that he has seen four and one-half pounds of trimmings taken from a sixteen-pound roast. These trimmings, which consisted approximately of two and one-fourth pounds of bone and one-half pound of tendon and gristle, which would add flavor and nutrition to a roast, and one-and three-fourths pounds of meat, of which one pound is lean, and the other three-fourths fat, were left for the butcher to sell to the soap man, or get rid of as best he could. He assumes the nutritive value of the ingredients to amount to twelve, and one-half per cent, of the whole, hence twenty-eight cents worth of nutritious material, besides bone and tendon, were left for garbage.
Ribs and Short Loin
Prime Ribs and Short Loin of Beef
Before putting the meat into the oven, the cut surfaces should be seared, in order to shut in the juices. Oven for roasting same as for bread. Braise the end pieces, which contain the bones and are not juicy. Braising can be successfully done in the oven, and a covered pan is good for this, purpose. Do not baste the meat while cooking. Fear is at the bottom of much trouble, and the cause of unnecessary labor, and many baste the meat for fear it will burn.
Wash the outside or skinny part of the meat with a white cloth, but do not put the cut surfaces into the pan of water, as this will prevent their browning nicely when seared, and there has been nothing to soil them. Measure the meat before cooking and for every inch in thickness, allow fifteen minutes in the oven after it begins to cook, if wanted rare. If it is desired better done, give it twenty minutes to the inch. Have the oven hot enough so that you can hear the meat sizzling as you listen outside the oven door, but not hot enough to burn. Sufficient heat can be used without discoloring the fat, and if the meat is well seared, very little juice will escape into the pan:
Small End Rib Cut of Beef