To Roast Beef
The general rules are, to have a brisk hot fire, to hang down rather
than to spit, to baste with salt and water, and one quarter of an hour
to every pound of beef, tho' tender beef will require less, while old
tough beef will require more roasting; pricking with a fork will
determine you whether done or not; rare done is the healthiest and the
taste of this age.
_Roast Mutton._
If a breast let it be cauled, if a leg, stuffed or not, let be done
more gently than beef, and done more; the chine, saddle or leg require
more fire and longer time than the breast, &c. Garnish with scraped
horse radish, and serve with potatoes, beans, colliflowers,
water-cresses, or boiled onion, caper sauce, mashed turnip, or
lettuce.
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