COOKERY. 129 



size and weight of the joint that is put down to the 

 spit. A cook, who does not attend to this, will prove 

 herself totally incompetent to roast victuals properly. 

 All roasting should be done open to the air, to ventilate 

 the meat from its gross fumes, otherwise it will become 

 baked instead of roasted. The joint should be put 

 down at such a distance fj-oni the fire as to imbibe the 

 heat rather quickly, otherwise its plumpness and good 

 quality will be gradully dried up, and it will turn 

 shrivelly, and look meagre. When the meat is first 

 put down, it is necessary to see that it balances well on 

 the spit, otherwise the process of cooking will be very 

 troublesome. When it is warm, begin to baste it well, 

 which prevents the nutritive juice escaping; and, if 

 required, additional dipping must be used for that 

 purpose. 



As to sprinkling with salt while roasting, most able 

 cooks dispense with it, as the penetrating particles of 

 the salt have a tendency to draw out the animal juices; 

 however, a little salt thrown on, when first laid down, is 

 sometimes necessary, with strong meats. When the 

 smoke draws towards the fire, and the dropping of the 

 clear gravy begins, it is a sure sign that the joint is near- 

 ly done. Then take off the paper, baste well, and 

 dredge it with flour, v.hich brings on that beautiful 

 brownness which makes roasted meats look so inviting. 



With regard to the time necessary for roasting various 

 meats, it will vary according to the different sorts, the 

 time it has been kept, and the temperature of the 

 weather. In summer, twenty minutes may be reckoned 

 equal to half an hour in winter. A good skreen, to keep 

 off the chilling current of air, is essentially useful. — 

 The old housewife's rule is to allow rather more than a 

 <|uarter of an hour to each pound, and in most instances 

 it proves practically correct. 



In roasting mutton or lamb, the loin, the chine, and 

 the saddle, must have the skin raised and skewered on; 

 and, when nearly done, take off this skin, and baste and 

 flour to froth it up. 



Veal requires roasting brown, and if a fillet or loin, 

 be sure to paper the fat, that as little of it may be lost 



