Directions for roasting

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (7)
  1. Observe that in roasting it requires a good quick fire, but not too strong, and the meats should be well-jointed, trimmed neat, and covered with paper to preserve it from being too high a colour.
  2. Beef and mutton should not be done too much; veal, pork, and lamb, should be done well.
  3. Some little time before it is to be served up, take the paper off, sprinkle the meat with salt, and when of a proper colour, froth it with butter and flour.
  4. Large poultry to be papered and done in the same manner.
  5. Small poultry, such as chickens, woodcocks, rabbits, wild fowls, &c. will not require papering.
  6. The time the several articles will take roasting depends upon a little practice, as the weather and the different strengths of fires make a material alteration.
  7. I have given directions for some particular roasts which require a preparation; as for others which are served with sauces, they may be found under their respective heads: and for the trimmings of meat, &c. I have wrote a receipt to make into soup, or they may be put into the beef stock pot.
Original Text
Directions for roasting. Observe that in roasting it requires a good quick fire, but not too strong, and the meats should be well-jointed, trimmed neat, and covered with paper to preserve it from being too high a colour. Beef and mutton should not be done too much; veal, pork, and lamb, should be done well; and some little time[85] before it is to be served up, take the paper off, sprinkle the meat with salt, and when of a proper colour, froth it with butter and flour. Large poultry to be papered and done in the same manner; but small poultry, such as chickens, woodcocks, rabbits, wild fowls, &c. will not require papering. The time the several articles will take roasting depends upon a little practice, as the weather and the different strengths of fires make a material alteration. I have given directions for some particular roasts which require a preparation; as for others which are served with sauces, they may be found under their respective heads: and for the trimmings of meat, &c. I have wrote a receipt to make into soup, or they may be put into the beef stock pot.
Notes
—