Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-09-25

oven temperature OF $50 degrees for 80
minutes. The heat Is then reduced to
$50 degrees, and the bird is cooked in
a covered rooster until tender. The
length of time required for the roast
ing depends upon the age of the bird.
It varies from two to four hours. With
an ordinary gas oven, 1t is safer to add
half cupful Of water to q roast after
soaring This is not needed II q roast
contains considerable fat, or If drip
pings are added. 1t is no longer cor
rect to haste a roast, but be sure that
there is plenty of fat and moisture in
side the rooster for 1t to do its own
basting. I
Tough beef can be soaked overnight
in vinegar, then scored crosswise of
the grain. First scar in hot fat on
top of the stove, which Is more
gentle process for tough meat than
oven soaring; then add enough moisture
to make sure that 1t wiN steam the
neat. A tight rooster cover and
low temperature should be used. or
you can use waterless cooker, steamer,
flreless cooker or a heavy kettle with
q tight cover. Salt and pepper should
not be put on meat before it has been
cooked, or at least before it has been
scared over, as they draw out the juices
Of the meat. Sticking a fork into meat
while it Is cooking is q bad practice,
as it liberates the juices.
Roast Lamb.
While cuts Of lamb from the leg. loin
ana ribs are the most popular, with
proper cooking Savory and less expen-
sive dishes can be made from the shout
der, breast, flank and neck. It is econ
omy to buy leg or shoulder of lamb
for roasting, although it may furnish
more meat than Is needed for one meal
or even for two. Roast lamb is one of
the best meats for slicing cold, and
every leftover can be utilized in a
spicy curry or in any one of q. dozen
other appetizing hot dishes. Bones and
trimmings removed before cooking
make excellent soups and jellies. What
ever way lamb is cooked. If it is to be
served hot it should be piping hot on
hot plates, because the fat hardens as
soon as 1t begins to cool. Green salads
with tart and davorful dressings add
color and zest to lamb menus.
Leg OF lamb: Select q leg of lamb
preferably cut so as to include some of
the loin. Wipe the meat with q damp
cloth, sprinkle with salt and pepper and
rub wen with hour Lay the roast skin
side down and cut-hesh side up on a
rack in an open pan without water
Insert q meat thermometer SO that the
bulb reaches the center Of the thick
round of the leg. II the fat covering
is very thin, lay several strips of bacon
on top. Scar for 80 minutes in a hot
oven, or, If bacon has been added. for
a shorter time, so as to avoid over
browning. When the roast Is scared
and lightly Drowned. reduce the oven
temperature and continue cooking at a
medium temperature without water and
without cover. BY this method bast-
ing is not necessary. If you desire the
meat to be slightly UNDERGONE, remove
the leg from the oven when the meat
thermometer registers ITS degrees. or
at 1872 degrees Fahrenheit for well done
lamb. The length of time required to
roast Q leg Of lamb depends chiefly
upon the size of the leg and the tenn
perature OF the oven. A leg weighing
pounds will probably require from two
and one-half to three hours, including
soaring, and q seven-pound leg from
three TO three and one-half hours to
cook to the wen done stage ut the oven
temperatures given.
Almost any veal roast needs fat, but
1t viii not be too dry when roasted If
suet or bacon Is placed on top and the
rooster Is tightly covered after soaring
the meat.
Pork Roast.
Success in cooking pork cuts depends
upon regulating the heat so as to cook
the meat well done to the center Of the
piece and at the same time to keep the
outside from becoming hard and dry.
Moderate cooking temperature is best
after the surface has been scared to
develop q rich flavor. It is neither
necessary nor desirable to add water to
pork during cooking. Hams, shoulders
and loins have enough fat on the out
side to haste the lean meat, and so do
not dry out when roasted fat side up
at moderate temperature in open pans
without added water.
Boned hams and shoulders stuffed
with well seasoned bread crumbs and
roasted to turn are easy to carve and
are attractive when served either hot or
cold. As a luncheon or supper dish Geld
roast pork Is excellent cut In thin slices
and served with o colorful garnish.
Since its flavor is often as delicate as
that Of chicken, every bit Of cooked lean
pork can be utilized In the making OF
delicious sandwiches, salads and many
other dishes.