since the tablecloth will do as well, and is changed every meal.
Never clean your spits after they have been used; for the grease left upon them by meat is the best thing to preserve them from rust; and when you make use of them again, the same grease will keep the inside of the meat moist.
If you live in a rich family, roasting and boiling are below the dignity of your office, and which it becomes you to be ignorant of; therefore leave that work wholly to the kitchenwench, for fear of disgracing the family you live in.
If you are employed in marketting, buy your meat as cheap as you can; but when you bring in your accounts, be tender of your master's honour, and set down the highest rate; which besides is but justice; for nobody can afford to sell at the same rate that he buys, and I am confident that you may charge safely; swear that you gave no more than what the butcher and poulterer asked. If your lady orders you to set up a piece of meat for supper, you are not to understand that you must set it up all, therefore you may give half to yourself and the butler.
Good cooks cannot abide what they justly call fiddling work, where abundance of time is spent and little done: such for instance, is the dressing small birds, requiring a world of cookery and clutter, and a second or third spit, which by the way is absolutely needless; for it will be a very ridiculous thing indeed, if a spit, which is strong enough to turn a sirloin of beef, should not be able to turn a lark; however. If your lady be nice, and is afraid that a large spit will tear them, place them handsomely in the drippingpan, where the fat of roasted mutton or beef falling
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