2 
The Art of Cookery j, 
pan and fpit a little from the fire, and ftir up a good brifk fire; 
for according to the goodnefs of your fire, your meat will be 
done fooner or later. 
BEE F. 
IF beef, be fure to paper the top, and bafte it well all the 
time it is roafling, and throw a handful of fait on it. When 
you fee the fmoke draw to the fire, it is near enough; then 
take off the paper, bade it well, and drudge it with a little flour 
to make a fine froth. Never fait your roaft meat before you 
lay it to the fire, for that draws out all the gravy. If you 
would keep it a few days before you drefs it, dry it very well 
with a clean cloth, then flour it all over, and hang it where the 
air will come to it; but be fure always to mind that there is no 
damp place about it, if there is you mull: dry it well with a 
cloth. Take up your meat, and garnifh your difh with nothing 
but horfe-raddifh. 
MUTTON and LAMB. 
AS to roafling of mutton; the loin, the faddle of mutton 
(which is the two loins) and the chine (which is the two necks) 
muft be done as the beef above* But all other forts of mutton 
and lamb muft be roafted with a quick clear fire, and without 
paper; bafte it when you lay it down, and juft before you take 
it up, drudge it with a little flour; but be fure not to ufe too 
much, for that takes away all the fine tafte of the meat. Some 
chufe to fkin a loin of mutton, and roaft it brown without 
paper: but that you may do juft as you pleafe, but be fure at* 
ways to take the (kin off a breaft of mutton. 
VEAL. 
AS to veal, you muft be careful to roaft it of a fine brown ; 
if a large joint, a very good fire; if a fmall joint, a pretty little 
brifk fire; if a fillet or loin, be fure to paper the fat, that you 
lofe as little of that as poffible. Lay it forae diftance from the 
fire till it is leaked, then lay it near the fire. When you lay 
it down, bafte it well with good butter; and when it is near 
enough, bafte it again, and drudge it with a little flour. The 
breaft you muft roaft with the caul on till it is enough; and 
ikewer the fwee,thread on the backfide of the breaft. When it 
is nigh enough, take off the caul, bafte it, and drudge it with 
a little floor. 
PORK . 
