The loss per cent, on roasting beef, viz., on sirloins and ribs
together is 19-1/6 th; on mutton, viz., legs and shoulders together,
24-4/5 ths, on fore-quarters of lamb, 22-1/3 rd; on ducks, 27-1/5 th;
on turkeys, 20-1/2; on geese, 19-1/2; on chickens, 14-3/5 ths. 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.