No matter how carefully the directions are given and followed some experimentation will probably be required before a novice, or even an experienced cook, will feel at ease with this new method of cookery, since the conditions may be so variable. But there is no reason why a careful observation of results and their causes should not soon lead one to become mistress of her own insulated oven, and it is likely that she will then become sufficiently attached to it to justify her perseverance.
In case a cooker-pail is to be utilized for baking it will be well to surround it, on top, bottom, and sides, with the heavy sheet asbestos described for insulating the oven. A wire rack will be needed for separating the food from too direct contact with the hot stones, and some device, such, perhaps, as an inverted wire frying-basket for supporting the upper stone.
LIST OF ARTICLES REQUIRED FOR MAKING AND USING AN INSULATED OVEN
- Box.
- Hinges.
- Hasp.
- Packing material, hay, excelsior, etc.
- Portable oven.
- Two or more stone slabs, or iron plates.
- Cooking utensils, baking pans, etc.
- Cloth for facing and cushion.
- Nails and screws.
- One dozen small rounds of tin about one inch in diameter.
- One and one-quarter yards sheet asbestos (price about 20 cents a yard).
Roast Beef
Weigh the meat, trim off all parts which will not be good to serve, and save them for soups or stews. Wipe the meat clean with a damp cloth. Dredge it well with salt, pepper, and flour, put it into a dripping pan, and cook it in an insulated oven heated as directed for roasts of meat on [page 225]. Heat the pan and meat a little before putting them into the oven. The time for roasting beef depends upon the size and shape of the roasts. Thick pieces weighing under ten pounds will roast rare in twelve minutes to a pound, medium rare in from fifteen to eighteen minutes, and well done in twenty-five or thirty minutes a pound. Thin pieces will take a few minutes less to each pound.
Roast Mutton or Lamb
Prepare the meat for roasting as directed for roast beef. Cook it in an insulated oven heated as directed for roasts on [page 225], allowing twenty-five minutes to each pound for lamb, and from fifteen to eighteen minutes for mutton.
Roast Veal
Prepare the meat for roasting as directed for roast beef. Cook it in an insulated oven, heated as for roast beef, allowing from twenty-five to thirty minutes for each pound.