Wipe, trim, and weigh the meat, and place it best side down in the roasting-tin. Place two or three tablespoonfuls of dripping on the meat, and in the under division of the tin put cold water to keep the heat of the oven moist. Put the meat into a hot oven at first ; after it begins to brown the heat may be reduced and the cooking continued at a slower rate. Baste every fifteen to twenty minutes; and after the meat is half-cooked turn it, with the best side up. The time for cooking depends on the weight of the meat, twenty minutes for each pound and twenty minutes over being usually allowed. For a small roast of two or three pounds longer time in proportion is given. A roast of this size takes from one and a half to two hours. Dish on a suitable ashet, and serve with the usual accompaniments : with roast beef — gravy, Yorkshire pudding, horse-radish sauce; with roast mutton — gravy, baked potatoes, red-currant jelly. To make Gravy. — After dishing the roast, pour all the jclear dripping from the tin, keeping back all the brown sediment. To this add pinches of salt and pepper, and half a pint of good brown stock or water. Stir it over the fire till boiling, then strain it into a gravy dish or round the roast. PLAIN COOKERY RECIPES. 36 Note. — Time for different meats : (1.) Beef or mutton — twenty minutes to the pound and twenty minutes over. (2.) Veal and pork — twenty-five minutes to the pound and twenty-five minutes over. (3.) Lamb — twenty to twenty-five minutes to the pound, according to the thickness of the joint. Veal : Rolled and Stuffed. Two pounds breast of veal. Two tablespoonfuls dripping Rolls of bacon. for basting. Stuffing. Three ounces bread crumbs. One and a half ounces suet. One teaspoonful of chopped parsley. Pinch of powdered herbs. Little grated lemon rind. Pepper and salt. A beaten egg to bind. Prepare the stuffing by mixing the dry ingredients and binding with the egg. Bone and trim the veal ; spread with the stuffing; roll up; sew firmly all round. Place on a roasting-tin with the dripping, and follow the ordinary rules for roasting. When cooked, remove the thread ; place the veal on a hot dish ; pour off the fat from the roasting-tin, keeping back any brown sediment. Add about one tea- spoonful of flour ; mix well, and brown it over the fire ; add the half-pint of stock or water and a pinch of pepper and salt ; boil up and skim, then strain round the veal. Garnish with bacon rolls, and serve. Rolls of Bacon. — Cut three or four slices of bacon thinly, remove the rust and the rind, cut each slice in half. Roll up the pieces neatly, place on a skewer, and bake in a moderate oven from five to seven minutes. sc tti tli a; pa P£ Oi St tb ej it, ii a k k ba re it G Roast Pork. Loin of pork is the most suitable part for roasting. It must be weighed, trimmed, jointed, and the rind must be MEAT. 37 scored by being cut through in narrow lines from the top to |the bottom of the roast. Cook according to rules. Make the gravy as for roast beef, and strain round. Serve with Epple sauce. The joint may be stuffed, if liked. Stuffing. — To half a teacupful of bread crumbs allow two arboiled chopped onions, one teaspoonful of powdered sage, pepper and salt. Mix all together. Roast Rabbit. One rabbit. I Two tablespoonfuls of drip- Stuffing (see Roast Veal). I ping for basting.

AI-modernized reading of the original text

Wipe, trim, and weigh the meat, and place it best side down in the roasting-tin. Place two or three tablespoonfuls of dripping on the meat, and in the under division of the tin put cold water to keep the heat of the oven moist. Put the meat into a hot oven at first ; after it begins to brown the heat may be reduced and the cooking continued at a slower rate. Baste every fifteen to twenty minutes; and after the meat is half-cooked turn it, with the best side up. The time for cooking depends on the weight of the meat, twenty minutes for each pound and twenty minutes over being usually allowed. For a small roast of two or three pounds longer time in proportion is given. A roast of this size takes from one and a half to two hours. Dish on a suitable ashet, and serve with the usual accompaniments : with roast beef — gravy, Yorkshire pudding, horse-radish sauce; with roast mutton — gravy, baked potatoes, red-currant jelly. To make Gravy. — After dishing the roast, pour all the jclear dripping from the tin, keeping back all the brown sediment. To this add pinches of salt and pepper, and half a pint of good brown stock or water. Stir it over the fire till boiling, then strain it into a gravy dish or round the roast. Note. — Time for different meats : (1.) Beef or mutton — twenty minutes to the pound and twenty minutes over. (2.) Veal and pork — twenty-five minutes to the pound and twenty-five minutes over. (3.) Lamb — twenty to twenty-five minutes to the pound, according to the thickness of the joint. Veal : Rolled and Stuffed. Two pounds breast of veal. Two tablespoonfuls dripping Rolls of bacon. for basting. Stuffing. Three ounces bread crumbs. One and a half ounces suet. One teaspoonful of chopped parsley. Pinch of powdered herbs. Little grated lemon rind. Pepper and salt. A beaten egg to bind. Prepare the stuffing by mixing the dry ingredients and binding with the egg. Bone and trim the veal ; spread with the stuffing; roll up; sew firmly all round. Place on a roasting-tin with the dripping, and follow the ordinary rules for roasting. When cooked, remove the thread ; place the veal on a hot dish ; pour off the fat from the roasting-tin, keeping back any brown sediment. Add about one teaspoonful of flour ; mix well, and brown it over the fire ; add the half-pint of stock or water and a pinch of pepper and salt ; boil up and skim, then strain round the veal. Garnish with bacon rolls, and serve. Rolls of Bacon. — Cut three or four slices of bacon thinly, remove the rust and the rind, cut each slice in half. Roll up the pieces neatly, place on a skewer, and bake in a moderate oven from five to seven minutes. sc tti tli a; pa P£ Oi St tb ej it, a k k ba re it G Roast Pork. Loin of pork is the most suitable part for roasting. It must be weighed, trimmed, jointed, and the rind must be scored by being cut through in narrow lines from the top to the bottom of the roast. Cook according to rules. Make the gravy as for roast beef, and strain round. Serve with apple sauce. The joint may be stuffed, if liked. Stuffing. — To half a teacupful of bread crumbs allow two hard-boiled chopped onions, one teaspoonful of powdered sage, pepper and salt. Mix all together. Roast Rabbit. One rabbit. I Two tablespoonfuls of drip- Stuffing (see Roast Veal). I ping for basting.

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