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Classic
Cook Books
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page 26
To roast a Breast of Mutton with Forc'd-meat.
A breast of mutton dressed thus is very good; the forc'd-meat must be put under
the skin at the end, and then the skin pinned down with thorns; before you
dredge it wash it over with a bunch of feathers dipt in eggs. Garnish with
lemon; and put good gravy in the dish.--The force-meat may be the same as in the
last receipt.
To roast a Tongue, or Udder.
Parboil it first, then roast it: stick eight or ten cloves about it; baste it
with butter, and send it up with gravy and sweet sauce.
An udder eats very well done the same way.
To roast Lamb.
Lay it down to a clear good fire that will want little stirring; then baste it
with butter, and dust on a little flour; baste it with what falls from it; and a
little before you take it up baste it again with butter, and sprinkle on a
little salt, and parsley shred fine. Send it up to table with a nice sallad,
mint sauce, green peas, French beans, or cauliflower.-----See sauce, No. 28.
To roast Veal.
When you roast the loin or fillet, paper the udder of the fillet to preserve the
fat, and the back of the loin to prevent it from scorching; lay the meat at
first some distance from the fire, that it may soak; baste it well with butter,
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