(Recipe #54, page 89)
After washing the meat in cold water, roast it for 1½ hours—initially in a hot oven, then in a moderate oven, basting regularly but without turning it. A small roast should not remain in the oven more than 1¼ hours; otherwise it will be too soft and dry. To prevent the gravy from becoming dark or even scorched, add an occasional half cup of cream or water as necessary.
The gravy can also be enhanced by the addition of 1–2 cups of good sweet cream, which will give it a pleasant flavor and a lovely amber color; add it ¼ hour before taking the roast out. When the roast is served, remove some of the fat from the gravy, deglaze the pan with cold water, if necessary add some cornstarch or potato flour, taste for salt, and cook the gravy thoroughly.
Translated by David Green.