Roast or Baked Meat

   Wash or wipe meat well. In hot weather use 1 teaspoon vinegar in the water. Place the joint in a tin and put dripping over it. Put in the hottest part of the oven for first 15 minutes; this seals or hardens the outer layer of meat and so keeps the juices in. After the first 15 minutes move to a cooler part of the oven and cook till tender. Baste the meat every 10 to 15 minutes to keep the joint moist. The usual time allowed for cooking is 20 minutes to each 500 g. (pound) of meat, and about 20 minutes over. Pork and veil require longer cooking than beef or mutton and thick joints require a  longer time than thinner ones.