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

by Lina Meier

ROASTING IN THE OVEN.

In Germany roasts made in the oven are preferred on account of the desired gravies.

Roast beef, fillet of beef, mutton, game and small birds require comparatively little time for roasting, but a uniformly hot oven.

Veal, lamb, turkey and goose roasts require a longer time but only a moderate heat. For roasting use only meats from full-grown, but not old, animals. The cellular walls of the muscle tissues must be still tender and filled with juice. In older animals the tissues become harder and less juicy and such meat is better suited for stewing than for roasting. Meats for roasting should be 2 to 3 days old and ought to be slightly pounded.