A historical recipe from Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915).
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A historical recipe
Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915).
Project Gutenberg eBook #13545.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
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Select leg or loin, or if a larger roast is wanted, leg and loin together.
Carefully rinse the piece of meat.
Place in pan, dust lightly with pepper.
Have the oven hot and place pan in without putting water in pan.
Brown on one side, then turn and brown on the other.
Then put about 1/2 cup of water in roasting pan, and if oven is too hot, leave door open for a few minutes.
United States
Roasting tin