To Bake Meat

Directions

1. Baking closely resembles roasting.
2. It is more economical, as the joint loses less weight, and if carefully attended to cannot be distinguished from roast meat.
3. A double tin which holds hot water should be used, so that the steam from the water may prevent the dripping from burning.
4. Place the meat on a trivet in the tin, flour the meat, sprinkle it with salt, put it in the hottest part of the oven for the first few minutes, then remove it to a cooler part, baste well, and turn it over occasionally.