The best joints are selected for roasting, which should be done before the fire. Half an hour before the joint is to be put down, the dust should be raked from the grate, and the lire made up. The joint, which must be handled as little as possible, should be carefully wiped with a dry cloth, and weighed ; a quarter of an hour being allowed for each pound, and a quarter of an hour over for brown meats; or twenty minutes for each pound, and twenty minutes over for white meats. The joint should be placed as close as possible to the fire, for the first six or eight minutes, after which it should be well basted, and withdrawn about sixteen or eighteen inches from the fire. It should be basted frequently the whole time it is cooking, and a clear, bright fire must be kept up. Another method of roasting, and one which is very useful for a small joint or a bird, is done in an iron saucepan large enough to admit of a small space around the joint. Rut into the pan enough butter or dripping to cover the bottom; when it is melted, put in the joint and cover with a close-fitting lid; turn and baste the joint from time to time over a slow fire. Allow the same time as for roasting before the fire. ROASTED BEEP — MUTTON — VENISON. 17 TO ROAST BEEF. 10 lb. of beef. I 1 gill of hot water. Pepper and salt. I 1 stick of horse-radish✪ To Roast Beef. The best piece of beef for roasting is the sirloin. Roast according to the general directions given above, basting the joint with its own dripping. In dishing, lift the meat on to a hot dish, and pour away the fat, leaving the sediment ; add the hot water, salt, and pepper. Place the tin containing these on the fire, stir until boiling, and the gravy is ready to pour round the meat. A well-roasted joint ought to have a nice rich brown tinge all over, and this is to be obtained only by careful basting, attention to the fire, and removing at the proper time. Garnish with scraped horse-radish. TO ROAST MUTTON. 1 leg of mutton. i 1 gill of hot water. Pepper. I Salt✪ To Roast Mutton. The best pieces of mutton for roasting are the leg (called in Scotland the gigot), the shoulder, and the loin. Mutton for roasting may be kept longer than for boiling. Roast according to general directions, and baste with dripping. Gravy for roast mutton may be made the same as for beef. Most persons prefer mutton ‘ well done.’ In roasting the loin, take away the fat surrounding the kidney, otherwise the joint, on being brought to table, will, when cut up, be floated with oil. The back-ribs and loin of mutton ought to be well jointed or cut before being put to the fire. TO ROAST VENISON. 4 lb. venison. 3 oz. good fat or dripping. Red currant jelly. 1 table-spoonful port wine. h pint milk or cream. 1 gill of stock. Pepper and salt. Yen i. son is sometimes roasted in the same manner as mutton, but requires longer time at the fire. It is such a dry meat, that it requires great care in cookiug. Baste it 18 ROASTED VEAL — LAMB. ✪ To Roast Venison

AI-modernized reading of the original text

The best joints are selected for roasting, which should be done before the fire. Half an hour before the joint is to be put down, the dust should be raked from the grate, and the lire made up. The joint, which must be handled as little as possible, should be carefully wiped with a dry cloth, and weighed ; a quarter of an hour being allowed for each pound, and a quarter of an hour over for brown meats; or twenty minutes for each pound, and twenty minutes over for white meats. The joint should be placed as close as possible to the fire, for the first six or eight minutes, after which it should be well basted, and withdrawn about sixteen or eighteen inches from the fire. It should be basted frequently the whole time it is cooking, and a clear, bright fire must be kept up. Another method of roasting, and one which is very useful for a small joint or a bird, is done in an iron saucepan large enough to admit of a small space around the joint. Rut into the pan enough butter or dripping to cover the bottom; when it is melted, put in the joint and cover with a close-fitting lid; turn and baste the joint from time to time over a slow fire. Allow the same time as for roasting before the fire. ROASTED BEEP — MUTTON — VENISON. TO ROAST BEEF. 10 lb. of beef. I 1 gill of hot water. Pepper and salt. I 1 stick of horse-radish. The best piece of beef for roasting is the sirloin. Roast according to the general directions given above, basting the joint with its own dripping. In dishing, lift the meat on to a hot dish, and pour away the fat, leaving the sediment ; add the hot water, salt, and pepper. Place the tin containing these on the fire, stir until boiling, and the gravy is ready to pour round the meat. A well-roasted joint ought to have a nice rich brown tinge all over, and this is to be obtained only by careful basting, attention to the fire, and removing at the proper time. Garnish with scraped horse-radish. TO ROAST MUTTON. 1 leg of mutton. i 1 gill of hot water. Pepper. I Salt. The best pieces of mutton for roasting are the leg (called in Scotland the gigot), the shoulder, and the loin. Mutton for roasting may be kept longer than for boiling. Roast according to general directions, and baste with dripping. Gravy for roast mutton may be made the same as for beef. Most persons prefer mutton ‘ well done.’ In roasting the loin, take away the fat surrounding the kidney, otherwise the joint, on being brought to table, will, when cut up, be floated with oil. The back-ribs and loin of mutton ought to be well jointed or cut before being put to the fire. TO ROAST VENISON. 4 lb. venison. 3 oz. good fat or dripping. Red currant jelly. 1 table-spoonful port wine. h pint milk or cream. 1 gill of stock. Pepper and salt. Yen i. son is sometimes roasted in the same manner as mutton, but requires longer time at the fire. It is such a dry meat, that it requires great care in cookiug. Baste it ROASTED VEAL — LAMB.

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Chambers's cookery for young housewives