Page:Art of Cookery 1774 edition.djvu/39

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THE
ART of COOKERY,
MADE
PLAIN and EASY.


CHAP. I.
Of Roasting, Boiling, &c.

THAT profeſſed cooks will find fault with touching upon a branch of cookery which they never thought worth their notice, is what I expect : however, this I know, it is the moſt neceſſary part of it; and few ſervants there are, that know how to roaſt and boil to perfection. I do not pretend to teach profeſſed cooks but my deſign is to inſtruct the ignorant and unlearned (which will likewiſe be of great uſe in all private families) and in ſo plain and. full a manner, that the moſt illiterate and ignorant perſon, who can but read, will know how to do every thing in cookery well. I ſhall firſt begin with roaſt and boiled of all ſorts and muſt deſire the cook to order her fire according to what ſhe is to dreſs; if any thing very little or thin, then a pretty little briſk fire, that it may be done quick and nice; if a very large joint, then be ſure a good fire be laid to cake. Let it be clear at the bottom; and when your meat is half done, move the dripping-

pan
B