The art of cooking

Allow the oven then to cool a little and continue roasting with a moderate heat, giving fifteen minutes to each pound of meat and fifteen minutes over — ^which is one hour and three-quarters for a roast of this size. As soon as the fat is discharged from the meat into the pan, basting or moistening with this natural gravy should be commenced and continued at frequent intervals during the entire time of roasting. At the end of the specified roasting time, take the meat from the oven, put it on a hot platter and sprinkle over it the salt. Pour the grease now out of the oven-pan, as it is not to be used for the gravy, and put the stock into the pan, both that it may become brown and partake of the flavor of the roast ; then melt in a fresh saucepan the butter, stir into it the dry flour, add the pepper and a little salt, also the stock and letting all boil for two minutes. Serve in a sauce boat with the roast. Note — ^Veal, lamb and mutton may all be roasted by the same directions as for roasting beef. Mutton takes the same time to do, and veal and lamb require twenty minutes for each pound of meat and twenty minutes longer. The same sauce- may be used for veal and mutton, but for lamb only mint sauce is proper ; to prepare which see sauces page 164. Roast Turkey. — One turkey, two ounces of butter, one ounce of flour, one-half pint of second stock, two teaspoonfuls of salt, two teaspoonfuls of pepper, four ounces of beef suet, seven ounces of bread crumbs, one egg, one tablespoonful of chopped parsley, one heaped teaspoonfuls of chopped thyme. After the turkey has been cleaned and singed, chop -from it the claws and dipping the feet into boiling water, 36 -^^^ ^-5^. draw off the skin. Slit them also through with a sharp knife, that by severing the tendon the leg may not draw up in an ugly manner when exposed to the heat. Twist the tip of the wings behind the shoulders, then pass a skewer through the under part of the wing, through the top part of the leg, straight through the body, — through the top part of the other leg and through the under part of the other wing, which brings the skewer in a straight line across the fowl. Take now another skewer and put it through the skin of the fowl at the side, at a point that will permit the fastening down of the legs, by running the skewer over them, through the skin at the base of . the breast, and again into the skin of the bird on the opposite side. Having thus turned the turkey the dressing must now be prepared. Chop the suet finely, and mix with it the bread crumbs, the parsley, and thyme, also half of the pepper and salt. To bind this together drop in the egg, and then stuff the preparation into the turkey through the incision at the neck, and when it is full, fold the skijn together and fasten by sewing through with a needle and thread. Put the bird now into a dry baking tin, and distribute one ounce of butter in small pieces over the breast, after * which place it in a brick oven, and allow it to roast twenty minutes for each pound, and twenty minutes additionally. While the turkey is roasting, the neck and giblets should be put on to boil, first being well covered with cold water, and when the turkey is done, the giblets, etc., should be taken from the water, and chopped very finely. Place the roast now upon a hot platter, pour the grease out of the baking tin, and substitute for it the liquor made ROAST PORK, 37 by the boiling of the giblets. In a small saucepan, then melt the butter, stir into it the flour, add to it the liquor from the baking tin, also the chopped giblets, season all with the remainder of the pepper and salt, and let the whole cook for two minutes. Serve in a gravy-boat along with the turkey.