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Of Roasting, Boiling, S^c.
little Hour to make a tine froth. Never salt roast meat
before you lay it to the fire, for it draws out the gravy.
If you would keep it a few days before you dress it, dry
it with a cloth, and hang it where the air will come to it;
but be sure there is uo damp place about it. When you
take up your meat, garnish the dish with horse-radish.’
Mutton and La7nb. As to roasting of mutton, the loin,
haunch, and saddle, 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
choose to skin a loin of mutton, and roast it brown with-
out paper; but that you may do just as you please ; but
be sure always to take the skin off a breast of mutton.
Veal. As to veal, be careful to roast it of a fine brown :
if a large joint, a good fire ; if small, a little brisk fire.
If a fillet or loin be sure to paper the fat, that you loose
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 littlfe flour. The breast you must roast with the
caul on till it is enough, and skewer the sweet-bread on
the back side of the breast. When it is nigh enough, take
off the caul, baste it, and drudge it with a little flour.
Pork. 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 Cut
the chine, and all pork that has the rind on. Roast a leg
of pork thus : take a knife and score it; stuff the knuckle
part with sage and onion, chopped fine with pepper
and salt; or cut a hole under the twist, and put the sage,
&c. there, and skewer it up with a skewer. Roast it
crisp, because most people like the rind crisp, which they
call crackling. Make apple-sauce, and send up in a boat;
then have a little drawn gravy to put in the dish. This
they call a mock goose. The spring, or baud of pork, if
young, roasted like a pig, eats very well, otherwise it is
