nner.

"But the evil does not stop here. This unscientific and slovenly manner
of cooking renders the process much more laborious and troublesome than
otherwise it would be; and, (what by many will be considered of more
importance than either the waste of fuel or the increase of labour to
the cook) the food is rendered less savoury, and very probably less
nourishing and less wholesome.

"It is natural to suppose that many of the finer and more volatile
parts of food (those which are best calculated to act on the organs
of taste), must be carried off with the steam when the boiling is
violent."--_Count_ RUMFORD'S 10th Essay, pp. 3, 6.

[67-*] If, unfortunately, this should happen, the cook must carefully
take it off when she dishes up, either with a clean sponge or a
paste-brush.

[67-+] Cooks, however, as well as doctors, disagree; for some say, that
"all sorts of fresh meat should be put in when the water boils." I
prefer the above method for the reason given; gentle stewing renders
meat, &c. tender, and still leaves it sapid and nutritive.

[71-*] The diminution of weight by boiling and roasting is not all lost,
the FAT SKIMMINGS and the DRIPPINGS, nicely clarified, will well supply
the place of lard and for frying. See No. 83, and the receipt for CHEAP
SOUP (No. 229).

CHAPTER II.

ROASTING.

In all studies, it is the best practice to begin with the plainest and
easiest parts; and so on, by degrees, to such as are more difficult: we,
therefore, treated of plain boiling, and we now proceed to roasting: we
shall then gradually unravel to our culinary students the art (and
_mystery_, until developed in this work) of making, with the least
trouble and expense, the most highly finished soups, sauces, and
made-dishes.

Let the young cook never forget that cleanliness is the chief cardinal
virtue of the kitchen; the first preparation for roasting is to take
care that the spit be properly cleaned with sand and water; nothing
else. When it has been well scoured with this, dry it with a clean
cloth. If spits are wiped clean as soon as the meat is drawn from them,
and while they are hot, a very little cleaning will be required. The
less the spit is passed through the meat the better;[74-*] and, before
you spit it, joint it properly, especially necks and loins, that the
carver may separate them easily and neatly, and take especial care it be
evenly balanced on the spit, that its motion may be regular, and the