Roasting-grate |
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A metal roasting-grate , placed in a baking-dish, will raise and support the meat so that the fat can drain off. They are not widely available in the country but a cake cooling rack balanced over a baking-dish will do just as well. Its only disadvantage is that you cannot angle the meat.
If you want to steam-roast the meat, fill the baking-tin with warm water, which will moisten and cook the meat as it evaporates.
Note: Meat cooked on a revolving spit or suspended by meat-hooks from the oven shelf are similar methods. |
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