R, in his Chronicle, tells us the turkey did not reach
England till A. D. 1524, about the 15th of Henry the 8th; he says,

"_Turkies_, carps, hoppes, piccarell, and beere,
Came into England all in one year."

ROASTING.

N.B.--_If the time we have allowed for roasting appears rather
longer than what is stated in former works, we can only say, we
have written from actual experiments, and that the difference may
be accounted for, by common cooks generally being fond of too
fierce a fire, and of putting things too near to it._

_Our calculations are made for a temperature of about fifty degrees
of Fahrenheit._

SLOW ROASTING _is as advantageous to the tenderness and favour of
meat as slow boiling, of which every body understands the
importance. See the account of Count Rumford's shoulder of mutton._

_The warmer the weather, and the staler killed the meat is, the
less time it will require to roast it._

_Meat that is very fat_, requires more time than we have stated.

BEEF _is in proper season throughout the whole year._

_Sirloin of Beef._--(No. 19.)

The noble sirloin[122-*] of about fifteen pounds (if much thicker, the
outside will be done too much before the inside is enough), will require
to be before the fire about three and a half or four hours; take care to
spit it evenly, that it may not be heavier on one side than the other;
put a little clean dripping into the dripping-pan, (tie a sheet of paper
over it to preserve the fat,[123-*]) baste it well as soon as it is put
down, and every quarter of an hour all the time it is roasting, till the
last half hour; then take off the paper, and make some gravy for it (No.
326); stir the fire and make it clear: to brown and froth it, sprinkle a
little salt over it, baste it with butter, and dredge it with flour; let
it go a few minutes longer, till the froth rises, take it up, put it on
the dish, &c.

Garnish it with hillocks of horseradish, scraped as fine as possible
with a very sharp knife, (Nos. 458 and 399*). A Yorkshire pudding is an
excellent accompaniment (No. 595, or No. 554).

_Obs._ The inside of the sirloin must never be cut[123-+] hot, but
reserved entire for the hash, or a mock hare (No. 66*). (For various
ways of dressing the inside of the sirloin, No. 483; for the receipt to
hash or broil beef, No. 484, and Nos. 486 and 487; and for other ways of
employing th