y to repair a mistake once made; and all the discretion and
attention of a steady, careful cook, must be unremittingly upon the
alert.[78-+]

A diligent attention to time, the distance of the meat from, and
judicious management of, the fire, and frequent bastings,[79-*] are all
the general rules we can prescribe. We shall deliver particular rules
for particular things, as the several articles occur, and do our utmost
endeavours to instruct our reader as completely as words can describe
the process, and teach

"The management of common things so well,
That what was thought the meanest shall excel:
That cook's to British palates most complete,
Whose sav'ry skill gives zest to common meat:
For what are soups, your ragouts, and your sauce,
Compared to the fare of OLD ENGLAND,
And OLD ENGLISH ROAST BEEF!"

* TAKE NOTICE, _that the_ TIME _given in the following receipts is
calculated for those who like meat thoroughly roasted._ (_See N.B.
preceding No. 19._)

Some good housewives order very large joints to be rather under-done, as
they then make a better hash or broil.

To make _gravy_ for roast, see No. 326.

N.B. _Roasts_ must not be put on, till the _soup_ and _fish_ are taken
off the table.

DREDGINGS.

1. Flour mixed with grated bread.

2. Sweet herbs dried and powdered, and mixed with grated bread.

3. Lemon-peel dried and pounded, or orange-peel, mixed with flour.

4. Sugar finely powdered, and mixed with pounded cinnamon, and
flour or grated bread.

5. Fennel-seeds, corianders, cinnamon, and sugar, finely beaten,
and mixed with grated bread or flour.

6. For young pigs, grated bread or flour, mixed with beaten nutmeg,
ginger, pepper, sugar, and yelks of eggs.

7. Sugar, bread, and salt, mixed.

BASTINGS.

1. Fresh butter.

2. Clarified suet.

3. Minced sweet herbs, butter, and claret, especially for mutton
and lamb.

4. Water and salt.

5. Cream and melted butter, especially for a flayed pig.

6. Yelks of eggs, grated biscuit, and juice of oranges.

FOOTNOTES:

[74-*] Small families have not always the convenience of roasting with a
spit; a remark upon ROASTING BY A STRING is necessary. Let the cook,
_before_ she puts her meat down to the fire, pass a strong skewer
through _each end_ of the joint: by this means, when it is about
half-done, she can with