Oysters cooked in this way do not take long to cook. Be careful not to lose any of their juice whilst opening and removing the beard, as they have to be cooked in the shell with the juice. Place under the oyster in each shell a small piece of butter, cayenne, and a squeeze of lemon✪ Devilled Oysters, and on the top a small piece of butter to each shell, then cook quickly either in the oven or under a gas grid. Serve very hot, accompanied by brown bread and butter and lemon . D 42 PLAIN COOKING 79. Concerning Suet Science has done much for the modern cook, in providing material ready to her hand, that once needed careful, troublesome preparation. But for few things should she be more grate- ful than for Hugon’s Atoza Suet. Use it once — and you will be angry indeed if accident ever deprives of it. MEAT 80. Roast Beet Should you wish the beef underdone, it is better to cook it quickly at first, so as to retain the gravy. Well baste during the process of cooking, which must be timed according to the size of the j oint. Beef cooked to be served as a cold joint should not be cut while hot; then served with horse-radish sauce, garnished with parsley, horse-radish, and slices of beet- ro✪ Roast Beefot. 81. Boiled Beef Should the beef look at all over-salted, soak it well before cooking, otherwise it spoils the stock, and is unpalatable. Put the meat into cold water, with an onion pierced with a clove, and let it boil. Then add the vegetables — carrots, turnips, and a parsnip if liked. Let PLAIN COOKING 43 all simmer very gently until cooked. The vegetables are usually served round the joint✪ Boiled Beef. A dish of cabbage or green vegetable is a pleasant addition. 82. Roast Leg of Mutton It is always well to let your butcher hang this joint — it becomes so much more tender. If roasting, place in front of a good clear fire and well baste. If baking, put a little dripping in the tin, melt, and baste the joint well. A leg of mutton of average size will take from two and a half to three hours to cook slowly. If well hung, red currant jelly is usually served with leg of mutton. Stewed onions or mashed turnips✪ Roast Leg of Mutton make a pleasant vegetable accompaniment. 83. Boiled Leg of Mutton In boiling mutton, an onion pierced with a clove is a great improvement. Put the joint into cold water, and let it boil. Remove the scum as it rises. Carrots and mashed turnips are the usual accompaniments of this dish, and are better boiled with the joint. A leg of mutton✪ Boiled Leg of Mutton of average size takes quite four hours to cook, or, if liked well done, longer ; so the vegetables should not be put in too soon ; but 44 PLAIN COOKING allowance must be made for simmering instead of boiling. Do not try the meat with a fork while cooking, for it releases the gravy. Serve some of the liquor in which the joint has been cooked ; also the carrots. Make some caper sauce, and serve in a tureen. A little veal added to the liquor makes a nice white stock.

AI-modernized reading of the original text

Oysters cooked in this way do not take long to cook. Be careful not to lose any of their juice whilst opening and removing the beard, as they have to be cooked in the shell with the juice. Place under the oyster in each shell a small piece of butter, cayenne, and a squeeze of lemon, and on the top a small piece of butter to each shell, then cook quickly either in the oven or under a gas grid. Serve very hot, accompanied by brown bread and butter and lemon . D 79. Concerning Suet Science has done much for the modern cook, in providing material ready to her hand, that once needed careful, troublesome preparation. But for few things should she be more grateful than for Hugon’s Atoza Suet. Use it once — and you will be angry indeed if accident ever deprives of it. MEAT 80. Roast Beef Should you wish the beef underdone, it is better to cook it quickly at first, so as to retain the gravy. Well baste during the process of cooking, which must be timed according to the size of the j oint. Beef cooked to be served as a cold joint should not be cut while hot; then served with horse-radish sauce, garnished with parsley, horse-radish, and slices of beetroot. 81. Boiled Beef Should the beef look at all over-salted, soak it well before cooking, otherwise it spoils the stock, and is unpalatable. Put the meat into cold water, with an onion pierced with a clove, and let it boil. Then add the vegetables — carrots, turnips, and a parsnip if liked. Let all simmer very gently until cooked. The vegetables are usually served round the joint. A dish of cabbage or green vegetable is a pleasant addition. 82. Roast Leg of Mutton It is always well to let your butcher hang this joint — it becomes so much more tender. If roasting, place in front of a good clear fire and well baste. If baking, put a little dripping in the tin, melt, and baste the joint well. A leg of mutton of average size will take from two and a half to three hours to cook slowly. If well hung, red currant jelly is usually served with leg of mutton. Stewed onions or mashed turnips make a pleasant vegetable accompaniment. 83. Boiled Leg of Mutton In boiling mutton, an onion pierced with a clove is a great improvement. Put the joint into cold water, and let it boil. Remove the scum as it rises. Carrots and mashed turnips are the usual accompaniments of this dish, and are better boiled with the joint. A leg of mutton of average size takes quite four hours to cook, or, if liked well done, longer ; so the vegetables should not be put in too soon ; but allowance must be made for simmering instead of boiling. Do not try the meat with a fork while cooking, for it releases the gravy. Serve some of the liquor in which the joint has been cooked ; also the carrots. Make some caper sauce, and serve in a tureen. A little veal added to the liquor makes a nice white stock.

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Devilled OystersRoast BeefBoiled BeefRoast Leg of MuttonBoiled Leg of Mutton

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