: age, and food. The lean is the muscular part of the : animal, and consists of fibrine, gelatine, and albumen. lExperiments, which have been carefully made, show 1 that a sirloin of beef, weighing twelve pounds, lost in roasting forty-four ounces, of which twenty-seven were 'rater and seventeen fat or dripping. A flank of beef, weighing twelve pounds, made into pot-au-feu, or 72 Buckmaster s Cookery. bouilli, lost twenty-five ounces. It is therefore quite clear that boiling, especially when the liquor is turned into broth, as it should be, is the most economic kind of cooking. When meat is boiled, much of the albu- men remains in the water, and when flavoured with vegetables and herbs, and thickened with meal, you have a highly nutritious soup, much used in every country except our own. Glue is an impure gelatine. The white of egg is nearly a pure albumen ; this albu- men surrounds the fibres of the meat ; and the stringy threads of long stewed meat afford an example of fibrine. The osmazone is that extract or essence which gives meat its peculiar odour and taste. By long simmering the osmazone is dissolved in the water, and this is the secret of the meat flavour in soups. Roasting appears to exalt the flavour of meat more than any other method of cooking. The essential condition of all good roasting is constant basting. The best joints for roasting are the ribs and fillet, the rump and sirloin ; for making soup, the neck, tail, and tops of ribs ; and for stewing, all the inferior pieces. To roast properly a good fire is most important : it should be evenly lighted, bright and radiant, and never allowed to get low. No reliable time can be given for roasting, because the nature and the qualities of meat vary. About two hours for seven pounds of beef, and one hour and three-quarters for a leg of mutton of the same weight, or roughly, about a quarter of an hour to the pound, will generally be found sufficient. To tell whether the meat is done, press the fleshy part with the thumb ; if the meat yield to the pressure it is done. In the case of poultry or game, Broiling. 73 the flesh of the leg may be tried in the same manner. Cooks attach importance to the “steams drawing to the fire.” When the meat is nearly done, remove the buttered paper, if any has been used, and sprinkle over the meat a little salt, and put the ends of the joint to the fire ; and endeavour to obtain a clear brown colour before the fire. If you wish the meat to be frothed, dredge very lightly a little well-dried flour over the sur- face, and give it time to crisp ; do not baste after the flour. Practice is the only way to learn to roast properly.

AI-modernized reading of the original text

age, and food. The lean is the muscular part of the animal, and consists of fibrine, gelatine, and albumen. Experiments, which have been carefully made, show 1 that a sirloin of beef, weighing twelve pounds, lost in roasting forty-four ounces, of which twenty-seven were 'rater and seventeen fat or dripping. A flank of beef, weighing twelve pounds, made into pot-au-feu, or Buckmaster's Cookery. bouilli, lost twenty-five ounces. It is therefore quite clear that boiling, especially when the liquor is turned into broth, as it should be, is the most economic kind of cooking. When meat is boiled, much of the albumen remains in the water, and when flavoured with vegetables and herbs, and thickened with meal, you have a highly nutritious soup, much used in every country except our own. Glue is an impure gelatine. The white of egg is nearly a pure albumen ; this albumen surrounds the fibres of the meat ; and the stringy threads of long stewed meat afford an example of fibrine. The osmazone is that extract or essence which gives meat its peculiar odour and taste. By long simmering the osmazone is dissolved in the water, and this is the secret of the meat flavour in soups. Roasting appears to exalt the flavour of meat more than any other method of cooking. The essential condition of all good roasting is constant basting. The best joints for roasting are the ribs and fillet, the rump and sirloin ; for making soup, the neck, tail, and tops of ribs ; and for stewing, all the inferior pieces. To roast properly a good fire is most important : it should be evenly lighted, bright and radiant, and never allowed to get low. No reliable time can be given for roasting, because the nature and the qualities of meat vary. About two hours for seven pounds of beef, and one hour and three-quarters for a leg of mutton of the same weight, or roughly, about a quarter of an hour to the pound, will generally be found sufficient. To tell whether the meat is done, press the fleshy part with the thumb ; if the meat yield to the pressure it is done. In the case of poultry or game, Broiling. the flesh of the leg may be tried in the same manner. Cooks attach importance to the “steams drawing to the fire.” When the meat is nearly done, remove the buttered paper, if any has been used, and sprinkle over the meat a little salt, and put the ends of the joint to the fire ; and endeavour to obtain a clear brown colour before the fire. If you wish the meat to be frothed, dredge very lightly a little well-dried flour over the surface, and give it time to crisp ; do not baste after the flour. Practice is the only way to learn to roast properly.

Buckmaster's cookery