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Classic
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page 18
Roast Mutton.
If a breast let it be cauled, if a leg, stuffed or not, let it be done more
gently than beef, and done more; the chine, saddle or leg require more fire and
longer time than the breast. Garnish with scraped horse redish, and serve
with potatoes, beans, collisflowers, water-cresses, or boiled onions, caper
sauce, mashed turip, or lettuce.
Roast Veal.
As it is more tender than beef or mutton, and easily scorched, paper it,
especially the fat parts, lay it some distance from the fire a while to heat
gently, baste it well; a 15 pound piece requires one hour and a quarter
roasting; garnish with green parsley and sliced lemon.
Roast Lamb.
Lay down to a clear good fire that will not want stirring or altering, baste
with butter, dust on flour, baste with the dripping, and before you take it up,
add more butter and sprinkle on a little salt and parsley shred fine; send to
table with a nice sallad, green peas, fresh beans, or a colisflower, or
asparagus.
To roast Mutton, Venison fashion.
Take a hind quarter of fat mutton, and cut the legs like a haunch; lay it in a
pan with the back side of it down; pour a bottle of red wine over it, and let it
lie twenty four hours; then spit it, and baste it with the same liquor and
butter all the time it is roasting, at a good quick fire and two hours and a
half will do it. Have a little good gravy in a boat, and current jelly in
another.
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
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Classic
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