(No. 296, &c.)
Shallot (No. 295.)
Wow wow (No. 328.)
Curry (No. 348.)

BAKING.

The following observations were written expressly for this work by Mr.
Turner, English and French bread and biscuit baker.

"Baking is one of the cheapest and most convenient ways of dressing a
dinner in small families; and, I may say, that the oven is often the
only kitchen a poor man has, if he wishes to enjoy a joint of meat at
home with his family.

"I don't mean to deny the superior excellence of roasting to baking; but
some joints, when baked, so nearly approach to the same when roasted,
that I have known them to be carried to the table, and eaten as such
with great satisfaction.

"Legs and loins of pork, legs of mutton, fillets of veal, and many other
joints, will bake to great advantage, if the meat be good; I mean
well-fed, rather inclined to be fat: if the meat be poor, no baker can
give satisfaction.

"When baking a poor joint of meat, before it has been half baked I have
seen it start from the bone, and shrivel up scarcely to be believed.

"Besides those joints above mentioned, I shall enumerate a few baked
dishes which I can particularly recommend.

"A pig, when sent to the baker prepared for baking, should have its ears
and tail covered with buttered paper properly fastened on, and a bit of
butter tied up in a piece of linen to baste the back with, otherwise it
will be apt to blister: with a proper share of attention from the baker,
I consider this way equal to a roasted one.

"A goose prepared the same as for roasting, taking care to have it on a
stand, and when half done to turn the other side upwards. A duck the
same.

"A buttock of beef the following way is particularly fine. After it has
been in salt about a week, to be well washed, and put into a brown
earthen pan with a pint of water; cover the pan tight with two or three
thicknesses of cap or foolscap paper: never cover any thing that is to
be baked with brown paper, the pitch and tar that is in brown paper will
give the meat a smoky, bad taste: give it four or five hours in a
moderately heated oven.

"A ham (if not too old) put in soak for an hour, taken out and wiped, a
crust made sufficient to cover it all over, and baked in a moderately
heated oven, cuts fuller of gravy, and of a finer flavour, than a boiled
one. I have been in the habit of baking small cod-fish