ROASTING IN GENERAL. SECT. I. BUTCHER’s MEAT.

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
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success · extracted 12 days ago
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Instructions (3)
  1. The first consideration of the cook in roasting, must be to regulate the strength of her fire in proportion to the article she has to dress.
  2. If it is a small or thin joint, the fire must be brisk; if it may be done quick; but if a large one, a substantial fire must be made in order that it may gradually receive the heat, and by stirring up the fire, when it begins to burn up, and keeping the bottom clear, the meat must be roasted as it ought to be, and with little trouble to the cook.
  3. Never put salt on your meat before you lay it to the fire, as it will be apt to draw out.
Original Text
CHAP. III. ROASTING IN GENERAL. SECT. I. BUTCHER’s MEAT. THE first consideration of the cook in roasting, must be to regulate the strength of her fire in proportion to the article she has to dress. If it is a small or thin joint, the fire must be brisk; if it may be done quick; but if a large one, a substantial fire must be made in order that it may gradually receive the heat, and by stirring up the fire, when it begins to burn up, and keeping the bot- tom clear, the meat must be roasted as it ought to be, and with little trouble to the cook.—Never put salt on your meat before you lay it to the fire, as it will be apt to draw out
Notes
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