128 FAMILY RECEIPTS. 



TO BAKE MEATS, &C. 



This is one of the cheapest and most convenient ways 

 of dressing a dinner in small families, and although the 

 general superiority of roasting must be allowed, still 

 certain joints and dishes, such as legs and loins of pork, 

 legs and shoulders of mutton, and tillets of veal, will 

 bake to great advantage, if the meat be good. Besides 

 those joints above mentioned, we shall enumerate a few 

 baked dishes which may be particularly recommended. 



A pig when sent to the baker prepared for baking, 

 should have his ears and tail covered with buttered pa- 

 per, and a bit of butter tied up in a piece of linen to 

 baste the back with, otherwise it will be apt to blister. 

 If well baked it is considered equal to a roasted one. 



A goose prepared the same as for roasting, or a duck 

 placed upon a stand and turned, as soon as one side is 

 done, upon the other, are equally good. 



A buttock of beef, prepared as follows, is particularly 

 fine: after it has been put in salt about a week, let it 

 be well washed and put into a brown earthen pan with 

 a pint of water; cover the pan tight over with two or 

 three thicknesses of cap paper, and 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 baked in a moderately heated oven, cuts fuller 

 of gravy, and of a finer flavor than a boiled one. 



Cod fish, haddock, and mackerel, should have a dust 

 of flour and some bits of butter spread over them. Eels 

 when large and stuffed, herrings and sprats, are put in 

 a brown pan, with vinegar and a little spice, and tied 

 over with paper. 



A hare, prepared the same as for roasting, with a 

 few bits of butter and a little milk, put into the dish 

 and basted several times, will be found nearly equal to 

 roasting: in the same manner legs and shins of beef 

 will be equally good with proper vegetable seasoning. 



TO ROAST MEATS, &C. 



The first thing requisite for roasting is to have a 

 strong steady fire, or a clear brisk one, according to the 



