MEAT.
and keep basting with butter mixed with some of the li-
quor in which it was soaked. When done, serve it up-
with some good rich gravy in one boat, and sweet sauce,
in another. It will take about three hours roasting.
A Fore-Quarter of House-Lamb
A Small forequarter of house-lamb will take an hour
and a half roasting; a leg three quarters of an hour.
When it is done, and put into the dish, cut off the shoul-
der, pepper and salt the ribs, and squeeze a Seville orange
between. Serve it up with sallad, brocoli, potatoes, and
celery raw or stewed.
Tongues or Udders.
PARBOIL the tongue before you put it down to
roast; stick eight or ten cloves about it, baste it with
butter, and serve it up with some gravy and sweetmeat
sauce. An udder may be roasted after the same manner.
Veal.
IF your fire is good, veal will take about a quarter of
an hour to each pound in roasting. The fat of the loin
and fillet must be covered with paper, as we have before
observed. The fillet and shoulder must be stuffed with
the following savoury composition—a quarter of a pound
of suet chopped fine, parsley and sweet herbs chopped,
grated bread and lemon peel; pepper, salt, and a little
nutmeg, and the yolk of an egg. Work these all well to-
gether, and stuff them into your veal, as secure as you
can, that it may not fall out while roasting. The breast
must be roasted with the caul on till it is near enough;
then take it off, and flour and baste the meat. When
you have taken it up, and put it into your dish, pour a
little melted butter over it, and serve it up with any of
the following sauces; sallad, pickles, potatoes, brocoli,
cucumbers raw or stewed, French beans, pease, cauli-
flowers, celery, raw or stewed. Remember, in dressing
any joint of veal that it is well done, but at the same
time let it not be too much. If it is not done enough it
will be too difficult to enjoy, and if too much, the
juices will be lost, and the flesh eat tasteless.