Modern cookery, in all its branches

Put into a stewpan one pound of fat bacon rasped, one pound of beef-suet cut small, and one pound of butter ; the strained juice of two lemons, a couple of bay-leaves, three cloves, three carrots, and three onions divided into dice, and less than half a pint of water. Simmer these gently, keeping them often stirred, until the fat is well melted, and the water has evaporated ; then pour in rather more than will be required for the dish which is to be cooked in the blanc ; boil it softly until all the ingredients have given out their full flavour, skim it well, add salt if needed, and strain it off for use. A calf’s head is often boiled in this. ROASTING. Roasting, which is quite the favourite mode of dressing meat in this country, and one in which the English are thought to excel, requires unremitting attention on the part of the cook rather than [chap. IX. any great exertion of skill. Large kitchens are usually fitted with a smokejack, by means of which several spits if needful can be kept turning at the same time; but in small establishments, a roaster which allows of some economy in point of fuel is more commonly used. That shown in the print is of very advantageous construction in this respect, as a joint may be cooked in it with a comparatively small fire, the heat being strongly reflected from the screen upon the meat : in consequence of this, it should never be placed very close to the grate, as the surface of the joint would then become dry and hard. A more convenient form of roaster, with a spit placed horizontally, and turned by means of a wheel and chain, of which the movement is regulated by Bottle Jack. a spring contained in a box at the top, is of the same economical order as the one above ; but eaters of very delicate taste urge, as an objection to this apparatus, as well as to that shown above, that the meat cooked in either, derives from the tin by which it is closely surrounded, the flavour of baked meat. The bottle-jack, with a common roasting-screen containing shelves for warming plates and dishes, and other purposes, is not liable to the same objection. To roast well with it (or wnth a smoke-jack), make up a fire proportioned in width and height to the joint which is to be roasted, and which it should surpass in dimensions every way, by two or three inches. Place some moderate-sized lumps of coal on the top; let it be free from smoke and improved Spring Jack. ashes in front; and so compactly arranged that it will neither require to be disturbed, nor supplied with fresh fuel, for some considerable time after the meat is laid down. Spit or suspend the joint, and place it very far from the fire at first ; keep it constantly basted, and when it is two parts done, move it nearer to the fire that it may bo properly browned ; but guard carefully against its * The bottle-jack is wound up like a watch, by means of a key, and turns very regularly until it has run down. chap, ix.]