[Illustration: Fig. 2]
24. To prepare meat for roasting, flour should be sprinkled or rubbed
over its lean surface before it is put in the pan. This forms a paste
that cooks into a crust and prevents the loss of juices from the meat.
In roasting, the heat is applied longer and more slowly than in broiling
or frying, so that there is more possibility for the connective tissue
beneath the surface to soften. The surface is, however, as indigestible
as that of broiled meat.
An important point for every housewife to remember in this connection is
that the larger the roast the slower should be the fire. This is due to
the fact that long before the heat could penetrate to the center, the
outside would be burned. A small roast, however, will be more delicious
if it is prepared with a very hot fire, for then the juices will not
have a chance to evaporate and the tissues will be more moist and tasty.
25. FRYING AND SAUTEING.--When meat is fried or sauted, that is, brought
directly in contact with hot fat, it is made doubly indigestible,
because of the hardening of the surface tissues and the indigestibility
of the fat that penetrates these tissues. This is especially true of
meat that is sauted slowly in a small quantity of hot fat. Much of this
difficulty can be overcome, however, if meat prepared by these methods,
like that which is broiled or roasted, is subjected quickly to intense
heat.
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