Cassell's dictionary of cookery

" Koasting," says Dr. Kitchiner, " preserves the nutritive part of flesh from dissipation in a greater degree than boiling ; and it has been remarked by an observant author (Dr. Willich) that ' one pound of roast meat is, in real nourishment, equal to two or three pounds of boiled meat.' It ought, however, to be noticed that the fat of meat treated in this way has undergone some degree of chemical decomposition from its exposure to heat, and is in consequence more oppressive to delicate stomachs, and generally less salutary than boiled meat." By the process of roasting the fibrine is corrugated, the albumen coagulated, the fat liquefied. As the operation proceeds, the surface becomes first brown and then scorched ; and the tendinous parts are rendered softer and gluey. Care should always be taken that the meat should not be over-done, nor ought it to be under-dressed ; for although in such a state it may contain more nutriment, yet it will be less digestible, on account of the density of its texture. This fact has been satisfactorily proved by the experiments of Spallanzani ; and Mr. Hunter observes, that " boiled and roasted and even putrid meat is easier of digestion than raw." Animal matter loses more hy roasting than by boiling : by the latter process mutton loses one-fifth and beef one-fourth; but by roasting, these meats lose about one-third of their weight. In roasting the loss arises from the melting out of the fat, and the evaporating of the water ; but the nutritious matter remains condensed in the cooked solid, whereas in boiling the gelatine is partly abstracted. Roast are, therefore, more nutritious than boiled meats. — Dr. Faris. Roasting. — To roast meat is to cook it by exposing it to the direct heat of the fire, and the object is to preserve the nutritive qualities and retain the juices, while at the same time the joint is sufficiently di-essed. The first thing to attend to is the fire. This should be made up some time before, so that when the meat is put down to it it may be bright, strong, and clear. Cinders and dust should be thoroughly cleared out at the bottom, some moderate-sized . knobly pieces of coal should be packed closely together at the front, and cinders should be mixed with a little damped coal-dust behind. This will help the fire to retain its heat longer, besides throwing the heat forward. One or two pieces of coal should be put on gently every now and then, so doing away with the necessity of making up the fire again while the meat is before it. The grate should be sufficiently large to cover the joint, and leave an inch or two at each side. It should be remembered that it is impossible to have roast meat in perfection unless the joint has been hung a proper length of time before being laid down to the fire. ^\Tiatever apparatus may be used for suspending the joint before the fire, care should be taken that it is kept scrupulously clean, and that the hook is not pushed through the prime juicy parts of the meat. A screen should be used if possible, as it tends so much to keep in the heat. The excellence of a roast depends to