To Roast Meat at an Open Fire

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (3)
  1. Allow 1 hour for every 1 lb. weight of meat.
  2. Cover lamb with paper and baste every 5 or 10 minutes.
  3. If the fire be hot the meat must be kept a foot from it, and beef and mutton must be basted every 15 minutes, especially at first before the fat in the meat gets hot.
Original Text
To Roast Meat at an Open Fire. Allow 1 hour for every 1 lb. weight of meat. Cover lamb with paper and basle every 5 or 10 minutes. If the fire be hot the meat must be kept a foot from it, and beef and mutton must be basted every 15 minutes, especially at first before the fat in the meat gets hot.
Notes
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