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Classic
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page 82
If just killed, a pig will require an hour to roast; if killed the day before,
an hour and a quarter; if a large one, an hour and a half.
PRESSING MEATS.
All meats intended to be eaten cold, should be pressed between two boards with a
heavy weight.
NECK OF LAMB, a LA JARDINIERE.
Roast the neck plain, as you would that of mutton, dish it up with sauce, and
while it is roasting, cut one middling-sized carrot in small slices, the same
quantity of turnip, and thirty button onions; wash all in cold water, put them
in a small stewpan with one ounce of butter and half a teaspoonful of sugar,
place on the fire till no liquid remains in the stewpan; add to it a gill of
brown sauce, half a gill of broth, and a small bunch of parsley and sage-leaf.
After once boiling, set it to simmer on the corner of the stove, skim off all
the fat; when ready, taste if very palatable. It must be a nice brown color, and
the sauce lightly adhere to the back of the spoon. Serve on the dish, and place
the neck over.
A DISH FOR MY FRIEND.
Cut two young partridges in halves, season them lightly with a little pepper and
salt; lay them in a stewpan containing two or three tea-spoonsful of salad oil,
put a cover on the stewpan, place it
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