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page 96
a brush or a feather, and salt only once, moderately.
Put on the fire when near to be served, otherwise they may get dry and lose much
of their flavor. The cooking is rapidly done if on a good fire.
133
ROAST OF LAMB
(Arrosto d'agnello)
Take a leg of lamb and season it with salt, pepper, oil and a drop of vinegar.
Pierce it here and there with the point of a knife and leave it like this for
several hours. Also lard it with bay leaf or rosemary to be removed when
serving. The leg of lamb can be baked or, as the Italians do, cooked at the
spit.
124
LEG OF MUTTON
(Cosciotto di castrato arrosto)
Before cooking see that several days elapse after the animal has been butchered.
This, naturally, according to the temperature. Beat it well with a wooden
mallet, then skin and remove the middle bone, without spoiling the meat. Then
tie it and give it a good fire at the beginning, covering the fire when half
cooked. Let it cook in its
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