Label
All
0
Clear all filters

How to Roast Meats with Gas

Appears in

By Lizzie Black Kander

Published 1903

  • About
Meat is much better when roasted below the flame, than baked in the oven. Lay the roast on the broiling pan, placing it as near the flame as possible, till the meat is thoroughly seared outside. Then remove the roast to a medium distance from the flame, depending, of course, on its size. When the bake oven is not in use, you can finish roasting your meat there more quickly than in the broiling oven, if you are in a hurry. The advantage of the broiling oven for roasting, however, lies in the fact that it is heated by the same flame that heats the bake even.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title