N.B. — Some roasting screens contain the dripping pan and the jack, which are of course more convenient. 13. We take the hook of the roasting jack and pass it through the knuckle-end of the leg. 14. We must wind up the jack with the key, before wc put the joint on, so as to make it twist the meat round. 15. We must put the joint close to the fire for the first five minutes. 16. After that time we can draw the joint a little further back, or it will cook too quickly and become burnt and dried. N.B. — Meat that is frozen must be placed some way from the fire at first, and then drawn gradually towards it, as it must thaw slowly or it may become tough. 17. We must baste the joint every five minutes with the drippings that run from it into the pan, using the dripping ladle. 18. We let the joint roast for two hours, as its weight is seven pounds. 19. After that time, and just before we dish up the Lessons on Cooking Meat. — Roasting. 19 joint, we must sprinkle about a saltspoonful of salt over it, and then baste it well. 20. JVe must take a large dish and warm it well. 21. Now we can take the hook of the jack, and place the joint on to the hot dish, and draw out the hook. 22. We take about a gill of Iiot stoc✪ Roasting a Leg of Muttonk and pour it into the dish. [This makes the gravy, and when the joint is cut, the juices from the meat will add to it.] 23. We must take a piece of demy paper and cut it like a fringe. This we put round the end of the knuckle bone. N.B. — The dripping in the pan should be poured into a basin, and when it is cold there will be under the cruet of dripping a good gravy. When the dripping is required for use it must be carefully removed from the top of the gravy, and clarified. (See Lesson on "Frying.") Nearly alL joints can be roasted in this way. Attention should be paid to the mles explained above concerning joints of meat without bone. 20 National Training School for Cookery. BOILING. Now we will show you how to boil meat. 1. We must give attention to the fire, and build it up gradually with small pieces of coal, so as to make it burn clear and bright. 2. We must not have a smoky fire for boiling, or the meat will get smoked, we should start with a good fire, and keep it up by adding occasionally small coal, and so prevent smoke as much as possible. N.B. — We do not require such a clear bright fire as for roasting. S. We now take a saucepan sufficiently large to hold the joint to be cooked. 4. We fill the saucepan almost full of cold water, and put it on the fire to warm. N.B.— Salt should always be added to the zvater in the saucepan to make the water taste, unless the meat to be cooked is already salted, in which case it should be omitted. 5. We now take the joint, say, for example, a piece of the silver side of beef salted. 6. We must see that it is quite clean, and if necessary a e 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. Meat that has been kept some time, and is not quite fresh, might be washed with vinegar and water, but it must be well wiped afterwards. N.B. — Salt meat must not be washed with vinegar and water, but only with salt and water. ✪ Boiling Meat

AI-modernized reading of the original text

N.B. — Some roasting screens contain the dripping pan and the jack, which are of course more convenient. 13. We take the hook of the roasting jack and pass it through the knuckle-end of the leg. 14. We must wind up the jack with the key, before we put the joint on, so as to make it twist the meat round. 15. We must put the joint close to the fire for the first five minutes. 16. After that time we can draw the joint a little further back, or it will cook too quickly and become burnt and dried. N.B. — Meat that is frozen must be placed some way from the fire at first, and then drawn gradually towards it, as it must thaw slowly or it may become tough. 17. We must baste the joint every five minutes with the drippings that run from it into the pan, using the dripping ladle. 18. We let the joint roast for two hours, as its weight is seven pounds. 19. After that time, and just before we dish up the Lessons on Cooking Meat. — Roasting. 19 joint, we must sprinkle about a saltspoonful of salt over it, and then baste it well. 20. JVe must take a large dish and warm it well. 21. Now we can take the hook of the jack, and place the joint on to the hot dish, and draw out the hook. 22. We take about a gill of Iiot stock and pour it into the dish. [This makes the gravy, and when the joint is cut, the juices from the meat will add to it.] 23. We must take a piece of demy paper and cut it like a fringe. This we put round the end of the knuckle bone. N.B. — The dripping in the pan should be poured into a basin, and when it is cold there will be under the cruet of dripping a good gravy. When the dripping is required for use it must be carefully removed from the top of the gravy, and clarified. (See Lesson on "Frying.") Nearly alL joints can be roasted in this way. Attention should be paid to the mles explained above concerning joints of meat without bone. 20 National Training School for Cookery. BOILING. Now we will show you how to boil meat. 1. We must give attention to the fire, and build it up gradually with small pieces of coal, so as to make it burn clear and bright. 2. We must not have a smoky fire for boiling, or the meat will get smoked, we should start with a good fire, and keep it up by adding occasionally small coal, and so prevent smoke as much as possible. N.B. — We do not require such a clear bright fire as for roasting. S. We now take a saucepan sufficiently large to hold the joint to be cooked. 4. We fill the saucepan almost full of cold water, and put it on the fire to warm. N.B.— Salt should always be added to the zvater in the saucepan to make the water taste, unless the meat to be cooked is already salted, in which case it should be omitted. 5. We now take the joint, say, for example, a piece of the silver side of beef salted. 6. 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. Meat that has been kept some time, and is not quite fresh, might be washed with vinegar and water, but it must be well wiped afterwards. N.B. — Salt meat must not be washed with vinegar and water, but only with salt and water.

Records on this page

Roasting a Leg of MuttonBoiling Meat

The official handbook for the National Training School for Cookery