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Of Roasting, Boiling, Sfc.
colour fading, ami they slimy : the latter will be limber
in their claws and joints, their red colour blackish and
dusk, and will have an ill smell under their throats;
otherwise all of them are good.
Plaice and Flounders. If they are stiff, and their eyes
be not sunk or look dull, they are new : the contrary
when stale. The best sort of plaice look blue on the
belly.
Pickled Salmon. If the flesh feels oily, and the scales
are stiff and shining, and it comes in flakes, and parts
without crumbling, then it is new and good, and not
otherwise.
Pickled and Red Heirinr/s. For the first, open the back
to the bone, and if the flesh be white, flaky, and oily, and
the bone w hite, or a bright red, they are good. If the
latter carry a good gloss, part well from the bone, and
smell well, then conclude them to be good.
«<«•}•»»*-
OF ROASTING, BOILING, &c.
That professed cooks will find fault with my touching
on 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 know
how to roast and boil to perfection.
I shall begin with roast and boiled of all sorts, and the
cook must order her fire according to what she is to dress.
If any thing littleor thin, then a brisk little fire, that it
may be done quick and nice; if a very large joint, be
sure a good fire be laid to cake : let it be clear at the
bottom ; and when the meat is half done, move the
dripping-pan and spit a little from the fire, and stir up a
brisk fire: for according to the goodness of the fire, your
meat will be done soon or late.
Reef. Be sure to paper the top, and baste it well
while roasting, and throw a handful of salt on it. When
you see the smoke draw to the fire, it is near enough:
take off the paper, baste it well, and drudge it with a
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