The Art of German Cooking and Baking / Revised and Enlarged Edition

by Lina Meier

ROASTING.

Roasting means the rapid confining of the meat’s juices by coagulating the albumen in the surface tissues, the slow changing of the outer layers into a brown palatable crust, dissolving of the natural fats of the meat, changing the albumen gradually to a semi-fluid form and loosening and breaking up the fibers by steam generated in the mass of the meat. Roasting may be done on a stove in a pan, or over the open fire on a spit, or in an oven.