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Classic
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page 26
or the meat will spoil. Let it be well covered, top, bottom and sides, with the
molasses and salt. In four days you may boil it, tied up in a cloth with the
salt about it: when done, take the skin off nicely, and serve it up. If you
have an ice-house or refrigerator, it will be best to keep it there.
A fillet or breast of veal, and a leg or rack of mutton, are excellent done in
the same way.
IMPORTANT OBSERVATIONS ON ROASTING, BOILING, FRYING.
IN roasting butcher's meat, be careful not to run the spit through the nice
parts: let the piece lie in water one hour, then wash it out, wipe it perfectly
dry, and put it on the spit. Set it before a clear, steady fire: sprinkle some
salt on it, and when it becomes hot, baste it for a time with salt and water:
then put a good spoonful of nice lard into the dripping-pan, and when melted,
continue to baste with it. When your meat, of whatever kind, has been down some
time, but before it begins to look brown, cover it with paper and baste on it;
when it is nearly done, take off the peper, dredge it with flour, turn the spit
for some minutes very quick, and baste all the time to raise a froth- after
which, serve it up. When mutton is roasted, after you take off the paper, loosen
the skin and peel it off carefully, then dredge and froth it up. Beef and mutton
must not be roasted as much as veal, lamb, or pork; the two last must be skinned
in the manner directed for mutton. You may pour a little melted butter in the
dish with veal, but all the others must be served without sauce, and garnished
with horse-radish, nicely scraped. Be careful not to let a
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