|
Classic
Cook Books
< last page | next page >
page 27
then dust on a little flour. When it has soaked some time, draw it near the
fire: and a little before you take it up, baste it again. Most people chuse to
stuff a fillet. The breast you must roast with the caul on, and the sweet-bread
skewered on the back-side. When it is near enough, take off the caul, and baste
it with butter. It is proper to have a toast nicely baked, and laid in the dish
with a loin of veal, garnish with lemon and barberries.
The stuffing of a fillet of veal is made in the following manner: take about a
pound of grated bread, half a pound of suet, some parsley shred fine, thime,
marjoram, or savory, which you like best, a little grated nutmeg, lemon-peel,
pepper and salt, and mix these well together with whites and yolks of eggs.
To roast Pork.
Pork requires more doing than any other meat; and it is best to sprinkle it with
a little salt the night before you use it, (except on the rind, which must never
be salted) and hang it up; by that means it will take off the faint, sickly
taste.
When you roast a chine of Pork, lay it down to a good fire, and at a proper
distance, that it may be well soaked.
A spare-rib is to be roasted with a fire that is not too strong, but clear; when
you lay it down, dust on some flour, and baste it with butter: a quarter of an
hour before you take
< last page | next page >
Classic
Cook Books
|
