Kemove any superfluous fat from the joint, and take out
the bones ; lay it on the table, and beat it out ; season inside
Avith black pepper, salt, some herbs, and a finely-chopped
onion, with a little chopped lean ham or raw bacon. Place a
layer of herbs on the seasoning, and roll up the meat, fasten-
ing it securely with a string ; then put it in the oven, with
greased paper, in a baking tin with a little fat, for about half
an hour ; take up, and remove the paper ; brush over with a
whole Qgg beaten up, and roll it in browned bread-crumbs✪ Loin of Mutton, Boiled and Stuffed :
put it into the oven again for about three-quarters of an
hour, keeping it carefully basted. When cooked, draAv out
the string, place the meat on a dish, and serve with brown
caper sauce.
4. Boast Neck of Venison.
Saw off the spine bone, and remove the small flat
bones which cover the fillet part of the neck ; shorten the
ROASTS, ETC. 245
ribs by sawing them across without cutting tlirougli the
fat, which, after the upper bones are removed, must be
rolled over the ribs; wrap your neck, thus trimmed, in
greased paper, and then cover it with a crust of paste
of flour and water; finally, envelop it in greased paper
securely tied on with a string, and roast it in a cradle-spit
before a moderate fire for about an hour and three-quarters.
When you take it up from the fire, carefully remove the
paste and the paper. Sprinkle salt over it, dredge it with
dissolved butter, and froth it by means of a red-hot sala-
mander or the kitchen shovel. Dish up with a rich brown
gravy, and serve currant jelly in a sauce-boat. French
beans are the only vegetables that should be eaten with
venison.
5. Fillet of Beef, Roasted and Larded.
Trim your fillet ; lard it fine, and let it soak for twelve
hours in a marinade made of good oil, salt, pepper, nutmeg,
sweet herbs, a bay-leaf, and an onion cut in slices. After it
has soaked, take it out, and put it on the spit before a quick
fire. It must not be too much done, but should be taken
off the spit with the gravy in it. Serve it with a sauce made
of its own gravy, a little vinegar, shallots, salt, and pepper,
put into a sauce-boat.
6. Roast Ham.
After partially boiling a good ham, strain it and let it get
cold ; put a skewer right through it and Avi'ap it in an oiled
sheet of paper. Then place on it a layer of cut-up carrots
and onions, a few cloves and a bay-leaf✪ Roast Ham, and roll the Avhole
into a second paper ; tie up firmly with string, roast, and
serve w4th any sauce you like.
24G THE THOBOUGH GOOD COOK.
7. Bioast Tripe.
Cut the tripe into two oblong pieces ; make a forcemeat
of bread-crumbs and chopped parsley, seasoned with pepper
and salt ; bind this with the yolks of two eggs, and spread
it upon the fat side of the tripe ; then roll very tightly,
and tie up with packthread. Roast, and baste it with
butter ; it Avill take an hour or an hour and a half to
do. SerA'e it with melted butter, into which put a table-
spoonful of catsup and one of lemon pickle✪ Roast Tripe.
[For Roast Poultry, Game, etc., see Index.]
247
SECTION v.— POULTRY, GAME, ETC.
Page 140 · 3 recipe records on this page
Presented as published in 1895. 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
Remove any superfluous fat from the joint, and take out the bones ; lay it on the table, and beat it out ; season inside with black pepper, salt, some herbs, and a finely-chopped onion, with a little chopped lean ham or raw bacon. Place a layer of herbs on the seasoning, and roll up the meat, fastening it securely with a string ; then put it in the oven, with greased paper, in a baking tin with a little fat, for about half an hour ; take up, and remove the paper ; brush over with a whole egg beaten up, and roll it in browned bread-crumbs : put it into the oven again for about three-quarters of an hour, keeping it carefully basted. When cooked, draw out the string, place the meat on a dish, and serve with brown caper sauce.
4. Roast Neck of Venison.
Saw off the spine bone, and remove the small flat bones which cover the fillet part of the neck ; shorten the
ROASTS, ETC. 245
ribs by sawing them across without cutting through the fat, which, after the upper bones are removed, must be rolled over the ribs; wrap your neck, thus trimmed, in greased paper, and then cover it with a crust of paste of flour and water; finally, envelop it in greased paper securely tied on with a string, and roast it in a cradle-spit before a moderate fire for about an hour and three-quarters. When you take it up from the fire, carefully remove the paste and the paper. Sprinkle salt over it, dredge it with dissolved butter, and froth it by means of a red-hot salamander or the kitchen shovel. Dish up with a rich brown gravy, and serve currant jelly in a sauce-boat. French beans are the only vegetables that should be eaten with venison.
5. Fillet of Beef, Roasted and Larded.
Trim your fillet ; lard it fine, and let it soak for twelve hours in a marinade made of good oil, salt, pepper, nutmeg, sweet herbs, a bay-leaf, and an onion cut in slices. After it has soaked, take it out, and put it on the spit before a quick fire. It must not be too much done, but should be taken off the spit with the gravy in it. Serve it with a sauce made of its own gravy, a little vinegar, shallots, salt, and pepper, put into a sauce-boat.
6. Roast Ham.
After partially boiling a good ham, strain it and let it get cold ; put a skewer right through it and wrap it in an oiled sheet of paper. Then place on it a layer of cut-up carrots and onions, a few cloves and a bay-leaf, and roll the Avhole into a second paper ; tie up firmly with string, roast, and serve with any sauce you like.
7. Roast Tripe.
Cut the tripe into two oblong pieces ; make a forcemeat of bread-crumbs and chopped parsley, seasoned with pepper and salt ; bind this with the yolks of two eggs, and spread it upon the fat side of the tripe ; then roll very tightly, and tie up with packthread. Roast, and baste it with butter ; it will take an hour or an hour and a half to do. Serve it with melted butter, into which put a tablespoonful of catsup and one of lemon pickle.
[For Roast Poultry, Game, etc., see Index.]
SECTION v.— POULTRY, GAME, ETC.
Records on this page
Loin of Mutton, Boiled and StuffedRoast HamRoast Tripe