MEAT

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
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No ingredients extracted.
Instructions (16)
Roasting Beef
  1. If it is a large piece, skewer a sheet of writing paper over the fat, and baste it well while roasting.
  2. When it is near enough, which you will know by the smoke drawing to the fire, take off the paper, then baste it well and dredge it with flour to make it frothy.
Roasting Mutton and Lamb
  1. Mutton and lamb must be roasted with a clear, quick fire.
Roasting Veal
  1. Veal requires particular care, and must be done of a fine light brown colour.
  2. If it is a fillet or loin, put paper over the fat, in the same manner as you do beef.
  3. At first let it be some distance from the fire, and baste it with butter; but when it is got thoroughly warm, put it nearer, and when nearly done, dredge it with flour.
  4. If a breast put the caul over it, with the sweet-bread skewered on the back, and when sufficiently done, take off the caul and dredge it with flour.
Roasting Pork
  1. Pork as well as Veal should be well done, otherwise it will nauseate.
Roasting Wild Fowls
  1. Wild Fowls must be roasted with a clear, brisk fire, and when they are frothy, and of a light brown colour, they are enough.
  2. Great care must be taken not to over-do them, as the loss of gravy will produce a want of the flavour.
Roasting Tame Fowls
  1. Tame Fowls require more roasting, and must be often basted, in order to keep up a strong froth, which will make them look well when brought to table.
Roasting Pigs and Geese
  1. Pigs and Geese must be done with a quick fire, turned quick, and frequently basted.
Roasting Hares and Rabbits
  1. Hares and Rabbits require time and care, otherwise the body will be done too much, and the ends too little.
General Roasting Tips
  1. In roasting any article, always allow longer time for it in frothy than in mild weather; and take particular care that your spits are thoroughly clean before you put on your meat, as nothing is more disagreeable than the mark of it left in the flesh.
Beef
  1. The first steps to be taken in roasting Beef we have already noticed in the foregoing observations.
  2. It remains, therefore, only to say, that the time each joint will]
Original Text
MEAT. out the gravy. In roasting Beef, if it be a large piece, skewer a sheet of writing paper over the fat, and baste it well while roasting. When it is near enough, which you will know by the smoke drawing to the fire, take off the paper, then baste it well and dredge it with flour to make it frothy.—Mutton and lamb must be roasted with a clear, quick fire.—Veal requires particular care, and must be done of a fine light brown colour. If it is a fillet or loin, put paper over the fat, in the same manner as you do beef. At first let it be some distance from the fire, and baste it with butter; but when it is got thoroughly warm, put it nearer, and when nearly done, dredge it with flour.— If a breast put the caul over it, with the sweet-bread skewered on the back, and when sufficiently done, take off the caul and dredge it with flour. Pork as well as Veal should be well done, otherwise it will nauseate: but mut- ton and beef, if a little under done may be dispensed with. Wild Fowls must be roasted with a clear, brisk fire, and when they are frothy, and of a light brown colour, they are enough. Great care must be taken not to over-do them, as the loss of gravy will produce a want of the flavour. Tame Fowls require more roasting, and must be often basted, in order to keep up a strong froth, which will make them look well when brought to table. Pigs and Geese must be done with a quick fire, turned quick, and frequently basted. Hares and Rabbits require time and care, otherwise the body will be done too much, and the ends too little.—In roasting any article, always allow longer time for it in frothy than in mild weather; and take particular care that your spits are thoroughly clean before you put on your meat, as nothing is more disa- greeable than the mark of it left in the flesh. Having laid before the cook these necessary and gene- ral observations in roasting, we shall now proceed to give directions for dressing the respective articles under this head; beginning with Beef. THE first steps to be taken in roasting Beef we have already noticed in the foregoing observations. It re- mains, therefore, only to say, that the time each joint will
Notes
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