Collier's New Encyclopedia (1921)/Roasting

​ROASTING, the cooking of meat by the direct action of fire—that is, by dry heat, either before the fire or in an oven. Roasting before an open fire is considered preferable to roasting in an oven (which is analogous to baking), on account of the free ventilation to which it exposes the meat during the process. The apparatus in most kitchens for open roasting are a fire, a spit, a contrivance for turning the meat to present all sides of it alternately to the fire, a screen to economize the heat, and a saucepan to catch the dripping.

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