Page:Art of Cookery 1774 edition.djvu/40

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The Art of Cookery

pan and ſpit a little from the fire, and ſtir up a good briſk fire; for according to the goodneſs of your fire, your meat will be done ſooner or later.
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'■'; -IF beef, be ſure to paper the top and baſte it well all the time it is roaſting, and throw a handful of ſalt on it. When you ſee the ſmoke draw to the fire, it is near enough; then take off the paper, baſte it well, and drudge it with a little flour to make a fine froth* Never ſalt your roa{[ls}}t meat before you, lay it to the fire, for that draws out all the gravy. If you, would keep it a few days before you dreſs it, dry it very well with a clean cloth, then flour it all over, and hang it where the air will come to it; but be ſure always to mind that there is no damp place about it, if there is you muſt dry it well with a cloth, Take up your meat, and garni{s}}h your diſh with nothing but horſe-raddiſh.
AS to roaſting of mutton; the loin, the ſaddle of mutton which is the two loins) and the chine (which is the two necks). muſt be done as the beef above. But all other ſorts of mutton and lamb muſt be roaſted with a quick clear fire and without paper; baſte it when you lay it down, and juſt before you take it up, drudge it with a little flour; but be ſure not to uſe too much, for that takes away all the fine taſte of the meat. Some choſe to ſkin a loin of mutton, and roaſt it brown without paper: but that you may do juſt as you pleaſe, but be ſure al-ways to take the ſkin off a breaſt of mutton.

AS to veal, you muſt be careful to roaſt it of a fine brown ; if a large joint, a very good fire; if a ſmall joint, a pretty little briſk fire; if a fillet or loin, be ſure to paper the fat, that you loſe as little of that as poſible. Lay it ſome diſtance from the fire till it is ſoaked, then lay it near the fire. When you lay it down, baſte it well with good butter; and when it is near enough, baſte it again, and drudge it with a little flour. The breaſt you muſt roaſt with the caul on till it is enough and ſkewer the ſweetbread on the backſide of the breaſt. When it is nigh enough, take off the caul, baſte it, and drudge it with a little flour.