to the fire, at a proper distance,
till it became thoroughly hot. It was then basted all over with fresh
butter, and afterwards dredged thinly with flour. The heat of the fire
converted this into a thin crust, to keep in the gravy; and no more
basting was allowed till the roasting was nearly done, when it was once
more basted all over with butter. As the meat began to brown, it was
sprinkled a little with large salt, and the outside finished with a fine
brown. It was sometimes the custom to baste such meats with the yolks of
fresh eggs beaten thin, which was continued during the time of roasting.
The following directions were given for roast Veal. Chop some parsley
and thyme very small. Beat up the yolks of five or six eggs with some
cream, add the chopped herbs, some grated bread, a few cloves, a little
mace and nutmeg, some currants and sugar. Mix these well together, raise
the skin of the breast of veal, put the stuffing under it, and skewer it
down close. Lay the veal before the fire, and baste it with butter. When
sufficiently roasted, squeeze on the juice of a lemon, and serve it up.
For roast Pig, chop up some sage, and sow it up in the belly of the pig.
Roast and baste it with butter, sprinkled with a little salt. When
roasted fine and crisp, serve it upon a sauce made of chopped sage and
currants, well boiled in vinegar and water, the gravy and brains of the
pig, a little grated bread, some barberries and sugar, all well mixed
together, and heated over the fire. Another way. Fill the belly of the
pig with a pudding made of grated bread, a little minced beef suet, the
yolks of two or three raw eggs, three or four spoonfuls of good cream,
and a little salt. Sow it up in the belly of the pig, lay it down to
roast, and baste it with yolks of eggs beat thin. A few minutes before
it is taken up, squeeze on the juice of a lemon, and strew it over with
bread crumbs, pepper, nutmeg, ginger, and salt. Make a sauce with
vinegar, butter, and the yolks of eggs boiled hard and minced. Boil the
whole together, with the gravy of the pig, and then serve it up in this
sauce. When a Hare is to be dressed, wash it well, and dry it in a
cloth. Sow up a pudding in the belly, truss the hare as if it were
running, and roast it. Make a sauce of claret wine, grated bread, sugar,
ginger, barberries, and butter, boiled all together, and serve it up
with the hare.--Boiled dishes were prepared in the following manner. If
a capon, pullet, or c