Roasting chiefly depends on the skilful management of the fire, it is considered that a joint of eight pounds requires two hours roasting; when first put down it should be basted with fresh dripping, and afterwards with its own dripping, it should be sprinkled with salt, and repeatedly dredged with flour, which browns and makes it look rich and frothy.
Broiling requires a steady clear fire, free from flame and smoke, the gridiron should be quite hot before the article is placed on it, and the bars should be rubbed with fat, or if the article is thin-skinned and delicate, with chalk; the gridiron should be held aslant to prevent the fat dripping into the fire; the bars of a gridiron should be close and fine. Frying is easier than broiling, the fat, oil or butter in which the article is fried must be boiling, but have ceased to bubble before it is put in the pan, or it will be greasy and black: there is now a new description of fryingpan, called a sauté pan, and which will be found extremely convenient for flying small cutlets or collops.
Stewing is a more elaborate mode of boiling; a gentle heat with frequent skimmings, are the points to be observed.
