The official handbook for the National Training School for Cookery

N.B. — Salt might be mixed with the sand, and used to remove the stains from the enamel. TO CLEAN A COPPER STEWPAN. 1. We mix some sand and salt together on a plate, half the quantity of salt to that of sand. 2. We wash the stewpan well in hot water and soda. 3. We soap the hand, dip it in the salt and sand, and rub the inside of the pan, until all stains are removed, and it has become clean and bright. 4. We rinse it out well in the water, dry the inside quickly, and then turn over the pan, and clean the copper outside. 5. We should rub it in the same way with a soaped hand, dipped in sand and salt. N.B. — If there are many stains on it, an old half lemon, or vinegar, might be used to remove them. N.B. — Only the copper part should be cleaned with lemon or vinegar. 6. We now rinse it again thoroughly, and dry it quickly with a cloth. LESSONS ON COOKERY, ROASTING. Now we will show you how to roast meat at an open range, but first we must see that the fire is clear and bright. 1. We must take the shovel and put it in at the back of the fire and push all the red hot coals to the front 2. We put fresh coal at the back, packing it together rather closely, but taking care that we leave a draught at the back, to draw the fire and make it burn clear and bright. 3. We must fill in all the spaces in the front of the fire with small lumps of coal or coke. N.B. — If it be a close range with which we are dealing, we should pull out the centre datnper only, which will create a draught at the back, and help to draw the fire up quickly. 4. We now take our joint, say a leg of mutton. 5. We must see that it is quite clean, and, if necessary, we must scrape it with a knife and wipe it over with a clean cloth. N.B. — Meat should not, as a rule, be washed in water, as it takes some of the goodness out. If meat has been kept some time and is not quite fresh, then you might wash it with a little vinegar and water, but it must be well wiped afterwards. 6. We take the leg of mutton and with a sharp knife cut off the knuckle bone. N.B. — The knuckle bone we put aside ; it can be used with beef for beef tea, or be put in the stockpot, or the trimmings and one pint of water will make gravy for the joint when done, allowing it to simmer while the joint is roasting. B 1 8 National Training School for Cookery. 7. We trim off the piece of flank and remove the thick piece of skin from the part where the leg joins the loin. (These trimmings must be put aside, as they can be used for other purposes.) 8. We must now weigli the leg of miction, so as to find out how long it will take to roast it, as a quarter of an hour is allowed for each pound of weight, and one quarter of an hour besides. N.B. — When we have a joint without bone, such as rolled ribs of beef or topside of beef, we must allow twenty minutes to each pound of weight, as it is all solid meat. 9. We take the leg of mutton, which weighs say seven pounds, it will therefore take two hours to roast. 10. We put the roasting screen in front of the fire to keep off the draught and keep in all the heat. 11. We put the dripping pan down on a stand within the screen, close to the fire, with the dripping ladle. 12. We hang the roasting jack up from the mantelpiece over the dripping pan.