3603. Baking is one of the cheapest ways of dressing a dinner in small families, and several kinds of meat are excellent done in this way.
3604. Legs and loins of pork, legs of mutton, and fillets of veal will bake to much advantage; especially if they be fat.
3605. Never bake a lean, thin piece, it will all shrivel away. Such pieces should always be boiled or made into soup.
3606. Pigs, geese, and the buttock of beef are all excellent baked.
3607. Meat always loses in weight by being cooked.—In roasting, the loss is the greatest. It also costs more in fuel to roast than to boil—still there are many pieces of meat which seem made for roasting; and it would be almost wrong to cook them in any other way.