Take half a pint of oysters, and simmer them till they are
plump, strain the liquor from them through a sieve, wash the
oysters clean, and beard them ; put them in a stew-pan, and
pour the liquor over, but mind you do not pour the sediment
with the liquor; add a blade of mace, a quarter of a lemon,
a spoonful of anchovy liquor, and a little bit of horse-radish,
also, a little butter rolled in flour, half a pound of butter
melted, and boil it up gently for ten minutes. Now take
out the horse-radish, the mace, and lemon; squeeze the juice
of the lemon in the sauce, toss it up a little, then put it into
the boats or basins.
To make Shrimp Sauce.
Take half a pint of shrimps, wash them very clean, put
them into a stew-pan, with a spoonful of anchovy liqour, and
a pound of butter melted thick. Boil it up for five minutes,
and squeeze in half a lemon ; toss it up, and pat it into the
cups or boats.
a
To Roast Mutton and Lamb,
The loin, haunch, and saddle must have paper on, and be
basted well while roasting, with its own dripping ; but all
other parts must be roasted with a quick clear fire, and with¬
out paper; baste it when you lay it down; and just before
you take it up, dredge it with a little flour; but be sure not
to use too much, for that takes away all the fine taste of the
meat. Some choose to skin a loin of mutton, and roast it
brown without paper; be sure always to take the skin off a
breast of mutton.
A leg of mutton of six pounds’ weight will take an hour at
a quick fire ; if frosty weather, an hour and a quarter : nine
pounds, an hour and a half: a leg of twelve pounds will take
two hours; if frosty, two hours and a half. A large saddle
of mutton three hours, because of papering it; a small sad¬
dle will take an hour and a half ; and so on, according to the
size: a breast half an hour, at a quick fire ; a neck, if large,
an hour, — if very small, better than a halfan hour ; a shoulder
much the same time as a leg. A large fore-quarter of house
lamb will take an hour and a half to roast; a small one, an
hour. If a leg, three quarters of an hour; a neck, a breast,
or shoulder, three quarters of an hour ; if very small, halt an
hour will do.
To Roast Venison.
Split a haunch of venison, and butter well four sheets of
paper, two of which put on the haunch ; then make a paste
with flour, butter, and water✪ To Roast Venison ; roll it out half as big as the
haunch, and put it over the fat part ; then put the other two
sheets of paper on, and tie them with pack thread; lay it to
a brisk fire, and baste it well all the time of roasting. It a
large haunch of twenty-four pounds, it will take three hours
and a half, unless there is a very large fire ; then, three hours
will do. Smaller, in proportion.
To Roast Veal. ✪ To Roast Veal
Page 1 · 2 recipe records on this page
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take half a pint of oysters, and simmer them till they are plump, strain the liquor from them through a sieve, wash the oysters clean, and beard them ; put them in a stew-pan, and pour the liquor over, but mind you do not pour the sediment with the liquor; add a blade of mace, a quarter of a lemon, a spoonful of anchovy liquor, and a little bit of horse-radish, also, a little butter rolled in flour, half a pound of butter melted, and boil it up gently for ten minutes. Now take out the horse-radish, the mace, and lemon; squeeze the juice of the lemon in the sauce, toss it up a little, then put it into the boats or basins.
To make Shrimp Sauce.
Take half a pint of shrimps, wash them very clean, put them into a stew-pan, with a spoonful of anchovy liquor, and a pound of butter melted thick. Boil it up for five minutes, and squeeze in half a lemon ; toss it up, and pat it into the cups or boats.
a
To Roast Mutton and Lamb,
The loin, haunch, and saddle must have paper on, and be basted well while roasting, with its own dripping ; but all other parts must be roasted with a quick clear fire, and with¬ out paper; baste it when you lay it down; and just before you take it up, dredge it with a little flour; but be sure not to use too much, for that takes away all the fine taste of the meat. Some choose to skin a loin of mutton, and roast it brown without paper; be sure always to take the skin off a breast of mutton.
A leg of mutton of six pounds’ weight will take an hour at a quick fire ; if frosty weather, an hour and a quarter : nine pounds, an hour and a half: a leg of twelve pounds will take two hours; if frosty, two hours and a half. A large saddle of mutton three hours, because of papering it; a small sad¬ dle will take an hour and a half ; and so on, according to the size: a breast half an hour, at a quick fire ; a neck, if large, an hour, — if very small, better than a half an hour ; a shoulder much the same time as a leg. A large fore-quarter of house lamb will take an hour and a half to roast; a small one, an hour. If a leg, three quarters of an hour; a neck, a breast, or shoulder, three quarters of an hour ; if very small, halt an hour will do.
To Roast Venison.
Split a haunch of venison, and butter well four sheets of paper, two of which put on the haunch ; then make a paste with flour, butter, and water ; roll it out half as big as the haunch, and put it over the fat part ; then put the other two sheets of paper on, and tie them with pack thread; lay it to a brisk fire, and baste it well all the time of roasting. It a large haunch of twenty-four pounds, it will take three hours
and a half, unless there is a very large fire ; then, three hours will do. Smaller, in proportion.
To Roast Veal.
Records on this page
To Roast VenisonTo Roast Veal