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Classic
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page 27
particle of dry flour be seen on the meat- it has a very ill appearance. Beef
may look brown, but the whiter the other meats are, the more genteel are they,
and if properly roasted, they may be perfectly done, and quite white. A loin of
veal, and hind quarter of lamb, should be dished with the kidneys uppermost; and
be sure to joint every thing that is to be separated at table, or it will be
impossible to carve neatly. For those who must have gravy with these meats, let
it be made in any way they like, and served in a boat. No meat can be well
roasted except on a spit turned by a jack, and before a steady clear fire- other
methods are no better than baking. Many cooks are in the habit of half boiling
the meats to plump them as they turn it, before they are spitted, but it
destroys their fine flavour. Whatever is to be boiled, must be put into cold
water with a little salt, which will cook them regularly. When they are put in
boiling water, the outer side is done too much, before the inside gets heated.
Nice lard is much better than butter for basting roasted meats, or for frying.
To choose butchers' meat, you must see that the fat is not yellow, and that the
lean parts are of a fine close grain, a lively colour, and will feel tender when
pinched. Poultry should be well covered with white fat; if the bottom of the
breast bone be gristly, it is young, but if it be a hard bone, it is an old one.
Fish are judged by the liveliness of their eyes, and bright red of their gills.
Dredge every thing with flour before it is put on to boil, and be sure to add
salt to the water.
Fish, and all other articles for frying, after being nicely prepared, should be
laid on a board and dredged with flour or meal mixed with salt: when it becomes
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