Prev. 100Roaring1 Roaring Boy1 Roaring trade2 Roast3 Roast And Boiled1 Roasting3Rob Roy1 Robben1 Robbeour1 Robe1 robe de chambre1 robe de nuit1 Roberie1 Robert Ainsworth1 Robert Alfred Vaughan1 Robert Avis Willmott1 Robert Bage1 Robert Barclay1 Robert Bickersteth1 Robert Blair1 Robert Blake (admiral)1 Robert Bloomfield1 Robert Boyle2 Robert Browning2 Robert Buchanan1 Robert Bulwer-Lytton, 1st Earl of L...1 Robert Burns1 Robert Burton1 Robert Chambers1 Robert Clive1 Robert Dodsley1 Robert Fabyan1 Robert Fergusson1 Robert Gilfillan1 Robert Gordon Latham1 Robert Greene1 Robert Grosseteste1 Robert Hall1 Robert Henry1 Robert Henryson1 Robert Herrick1 Robert Isaac Wilberforce1 Robert Jephson1 Robert Joseph Phillimore1 Robert Leighton1 Robert Lloyd1 Robert Louis Stevenson2 Robert Lowth1 Robert Lyde1 Robert Mannyng1 Robert Montgomery1 Robert Mudie1 Robert Nares1 Robert Nicoll1 Robert of Gloucester (historian)1 Robert Orme1 Robert Owen1 Robert Payne Smith1 Robert Peel1 Robert Plumer Ward1 Robert Pollock1 Robert Sanderson1 Robert Scott1 Robert Simson1 Robert South1 Robert Southey2 Robert Southwell1 Robert Stephenson1 Robert Tannahill1 Robert Taylor1 Robert the Bruce1 Robert Vaughan1 Robert Watson1 Robert’s Men1 Robin1 Robin Hood1 Robin redbreast2 Robin the Devil’s Courtesy1 Robinson Crusoe1 Robt.1 Roby Douglass1 Roche2 Rochester Portion1 Rochet1 Rock1 Rock dove1 Rock garden8 Rock-a-low1 Rocked2 Rocker1 Rocker Arm1 Rocker Arms1 Rod1 Rode2 Rodent2 Rodentia2 Roderick Dhu1 Roderick Dhu1 Roderick Murchison1 Roderigo1 Prev. 100


 The Loss by Roasting (General)

The loss by roasting is said to vary from 14-3/8ths to nearly double that rate per cent. The average loss on roasting butcher's meat is 22 percent.: and on domestic poultry, 20-1/2. 

 Effectiveness of Roasting

Roasting, by causing the contraction of the cellular substance which contains the fat, expels more fat than boiling. The free escape of watery particles in the form of vapour, so necessary to produce flavour, must be regulated by frequent basting with the fat which has exuded from the meat, combined with a little salt and water—otherwise the meat would burn, and become hard and tasteless. A brisk fire at first will, by charring the outside, prevent the heat from penetrating, and therefore should only be employed when the meat is half roasted. 

 The Loss by Roasting (Specific)

The loss per cent, on roasting beef, viz., on sirloins and ribs together is 19-1/6th; on mutton, viz., legs and shoulders together, 24-4/5ths, on fore-quarters of lamb, 22-1/3rd; on ducks, 27-1/5th; on turkeys, 20-1/2; on geese, 19-1/2; on chickens, 14-3/5ths. So that it will be seen by comparison with the percentage given of the loss by boiling, that roasting is not so economical; especially when we take into account that the loss of weight by boiling is not actual loss of economic materials, for we then possess the principal ingredients for soups; whereas, after roasting, the fat only remains. The average loss in boiling and and roasting together is 18 per cent. according to Donovan, and 28 per cent. according to Wallace—a difference that may be accounted for by supposing a difference in the fatness of the meat, duration and degree of heat, &c., employed.