"What shall I cook today"?.

Date:
[1936?]
Catalogue details

Licence: Public Domain Mark

Credit: "What shall I cook today"?. Source: Wellcome Collection.

    47/104 page 43
    Meat, to be roasted or baked in the oven, should be basted with melted before it is put into the oven, so that the cut surface of the meat may be sealed, and all the juices kept in. Weigh and wipe the meat. Melt 3 oz. of SPRY] in a tin. Place the meat on a trivet and put into the tin. Baste the cut sides, and cook in a hot oven at first. Reduce the heat after 20 minutes, and cook steadily. Baste every 20 minutes until ready. dishes ROAST BEEF Allow 15 minutes to each lb. and 15 minutes over. Serve with unthickened gravy (see page 51), Yorkshire pudding (see page 51), baked potatoes (see page 50). ROAST MUTTON Allow 20 minutes to each lb. and 20 minutes over. Serve with red currant jelly, or onion sauce (see page 83) and thickened gravy (see page 51). ROAST LAMB Allow 25 minutes to each Ib. and 25 minutes over. Serve with mint sauce and thickened gravy (see page 51). ROAST VEAL Stuff if desired (see page 50). Cover with fat of bacon or a thickly-greased paper, and allow 20 minutes to each lb. and 20 minutes over. ROAST PORK This should be treated the same way as Veal.
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