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Classic
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page 28
A leg of pork, or of lamb, takes the full allowance of twenty minutes, above a
quarter of an hour to a pound.
In roasting, beef of ten pounds will take above two hours and a half; twenty
pounds will take three hours and three quarters.
A neck of mutton will take an hour and a half, if kept at a proper distance. A
chine of pork, two hours.
The meat should be put at a good distance from the fire, and brought gradually
nearer when the inner part becomes hot, which will prevent its being scorched
while yet raw. Meat should be much basted; and when nearly done, floured to make
it look frothed.
Veal and mutton should have a little paper put over the fat to preserve it. If
not fat enough to allow for basting, a little good dripping answers as well as
butter.
The cook should be careful not to run the spit through the best parts; and
should observe that it be well cleaned before and at the time of serving, or a
black stain appears on the meat. In many joints the spit will pass into the
bones, and run along them for some distance, so as not to injure the prime of
the meat: and the cook should have leaden skewers to balance it with; for want
of which, ignorant servants are often troubled at the sime of serving.
In roasting meat it is a very good way to put a little salt and water into the
dripping pan, and baste for a little while with this, before using its own fat
or dripping. When dry, dust it with flour, and baste as usual.
Salting meat before it is put to roast draws out the gravy: it should only be
sprinkled when almost done.
Time, distance, basting often, and a clear fire of a proper size for what is
required, are the first articles of a good cook's attention in roasting.
Old meats do not require so much dressing as young; not that they are sooner
done, but they can be eaten with the gravy more in.
A piece of writing-paper should be twisted round the bone at the knuckle of a
leg or shoulder of lamb, mutton, or venison, when roasted, before they are
served.
Plate VI.
VENISON.
1. Haunch.
2. Neck.
3. Shoulder.
4. Breast.
BEEF.
Hind Quarter.
1. Sirloin.
2. Rump.
3. Edge Bone.
4. Buttock.
5. Mouse Buttock.
6. Veiny Piece.
7. Thick Flank.
8. Thin Flank
9. Leg.
10. Fore Rib; 5 Ribs.
Fore Quarter.
11. Middle Rib; 4 Ribs.
12. Chuck; 3 Ribs.
13. Shoulder or Leg of Mutton Piece.
14. Brisket.
15. Clod.
16. Neck or Sticking-Piece.
17. Shin.
18. Cheek.
VEAL.
1. Loin, best End.
2. Loin, Chump End.
3. Fillet.
4. Hind Knuckle.
5. Fore Knuckle.
6. Neck, best End.
7. Neck, Scrag End.
8. Blade Bone.
9. Breast, best End.
10. Breast, Brisket End.
PORK.
1. The Sparerib.
2. Hand.
3. Belly or Spring.
4. Fore Loin.
5. Hind Loin.
6. Leg.
MUTTON
1. Leg.
2. Loin, best End.
3. Loin, Chump End.
4. Neck, best End.
5. Neck, Scrag End.
6. Shoulder.
7. Breast.
A Chine is two Loins.
A Saddle is two Necks.
Plate VII.
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