|
Classic
Cook Books
< last page | next page >
page 14
skillet with a pint of water; thicken and season for gravy. The breasts of the
chickens should be rubbed with butter or lard to keep them from breaking. Tie
the legs in, to keep them from bursting out.
When butter is scarce, it is a good way to make rich short cake to stuff poultry
with; it will require nothing added but pepper, parsley.
To Roast Beef.
Season the beef with pepper and salt, and put it in the tin kitchen, well
skewered to the spit, with a pint of water in the bottom; baste and turn it
frequently, so that every part may have the fire. A very large piece of beef
will take three hours to roast; when it is done, pour the gravy out into a
skillet, let it boil, and thicken it with flour mixed with water; if it be too
fat, skim off the top, which will be useful for other purposes.
To Roast Veal and Lamb.
Veal should be well seasoned, and rubbed with lard; when it begins to brown,
baste it with salt and water; a large loin will take from two to three hours to
roast, the thin part of the fore-quarter an hour; it should be well done; boil
up and thicken the gravy. A leg of veal or mutton may be stuffed before baking.
Lamb and mutton do not require to be rubbed with lard, as they are generally
fatter than veal; make the gravy as for veal. A quarter of lamb will roast in an
hour; a loin of mutton in two hours.
To Roast a Pig--Hash Gravy.
Have a pig of a suitable size, clean it well, and rub the inside with pepper and
salt. Make a stuffing of
< last page | next page >
Classic
Cook Books
|
