The Art of Cookery - Roasting and Boiling

The Art of Cookery,


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 it off the Paper, baste it well, and drudge it with a little Flour to make a fine froth. (Never salt your roast meat before you pay 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 always 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 garnish your Dish with nothing Horse-radish.



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, and 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 chuse to skin a Loin of Mutton, and roast it Brown without Paper: But that you may do just as you please, but be sure always to take the Skin of the 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 possible. 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 nigh enough; and skewer the Sweetbread on the Back-side of the Breast. When it is nigh enough, take it off the Caul, baste it, and drudge it with a little Flour.



PORK must be well done, or it is apt to Surfeit. When you roast a Loin, take a sharp Penknife and cut the Skin across, to make the Crackling eat the better. The Chine you must not cut at all. The best Way to roast a Leg, is first to parboil it, then skin it, and roast it; baste it with Butter, then take a little Sage, shred it fine, a little Pepper and Salt, a little Nutmeg, and a few Crumbs of Bread; throw these over it all the Time it is roasting, then have a little Drawn Gravy to put in the Dish with the Crumbs that drop from it. Some love the Knuckle stuffed with Onions and Sage shred small, with a little Pepper and Salt, Gravy and Apple-Ssauce to it. This they call a Mock-Goose. The Spring, or Hand of Pork, if very young, roasted like a Pig, eats very well, otherwise it is better boiled. The Sparerib should be basted with a little Bit of Butter, a very little Dust of Flour, and some Sage shred small: But we never make any Sauce to it but Apple-Sauce. The best Way to dress Pork Griskins is to roast them, baste them with a little Butter and Crumbs of Bread, Sage, and a little Pepper and Salt. Few eat any Thing with these but Mustard.


To Roast a Pig.

SPIT your Pig and lay it to the Fire, which must be a very good one at each End, or hang a flat Iron in the Middle of the Grate. Before you lay your Pig down, take a little Sage shred small, a Piece of Butter as big as a Walnut, and a little Pepper and Salt; put them into the Pig and sew it up with course Thread then flour it all over very well, and keep flouring it till the Eyes drop out, or you will find the Crackling hard. Be sure to save all the Gravy that comes out of it, which you must do by setting Basons or Pans under the pig in the Dripping-pan, as soon as you find the Gravy begin to run. When the pig is enough, stir the Fire up brisk; take a course Cloth, with about a Quarter of a Pound of Butter in it, and rub the Pig all over till the Crackling is quite crisp, and then take it up. Lay it in your Dish, and with a sharp Knife cut off the Head, and then cut the Pig in two, before you draw out the Spit. Cut the Ears off the Head and lay at each End, and cut the Under-Jaw in two and lay on each side; Melt some good Butter, take the Gravy you saved and put into it, boil it, and pour it into the Dish with the Brains bruised fine, and the Sage mixed all together, and then send it to the Table.

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