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Classic
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page 24
of meat at a steady fire, your expectations will hardly ever fail, from a
sirloin of beef to a small joint: nevertheless, I shall mention some few
observations as to Beef, Mutton, Lamb, Veal, Pork.
BUTCHER'S MEAT.
To Roast Beef.
If it be a sirloin or chump, butter a piece of writing-paper, and fasten it on
the back of your meat with small skewers, aad lay it down to a soaking fire, at
a proper distance. As soon as your meat is warm, dust on some flour, and baste
it with butter; then sprinkle some salt, and, at times, baste it with what comes
from it. About a quarter of an hour before you take it up, remove the paper,
dust on a little flour, and baste it with a piece of butter, that it may go to
table with a good froth. Garnish your dish with scraped horse-radish, and serve
it up with potatoes, brocoli, French beans, cauliflower, or celery.
To roast Mutton.
If a chine, or saddle of mutton, let the skin be raised, and then skewered on
again; this will prevent it from scorching, and make it eat mellow: a quarter of
an hour before you take it up, take off the skin, dust on some flour, baste it
with butter and sprinkle on a little salt. As the chine, saddle, and leg, are
the largest joints, they require a stronger fire than the shoulder, neck or
loin. Garnish with scraped horse-raddish; and serve it up with
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