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C H A P. L 
0 / Roasting) BoiUn &, &?ir. 
iTI H A T profefted cooks will find fault with touching upon 
S a branch of cookery which they never thought worth 
their notice, is what I expect: however, this I know* 
it is the mod neceflary part of it; and few fervahts there are* 
that know hoW to road and boil to perfection. 
I do not pretend td teach profeded cooks, but tiiy defigt) is to 
InftruCt the ignorant and unlearned (which will like wife be of 
jgreat life in &11 private families) and in fo plain and foil a man- 
her,.that the moft illiterate and Ignorant p erf on, who can but 
read, will know how to do every thing in cookery well. 
I (hall firft begin With road and boiled of all forts, and mud 
defire the cobk to order her fire according to What die is ro 
< 3 ref$ ; > if any thing very little or thirt, then a pretty little bride 
fire, (hack ruay be done quick and nice; if a very large joint, 
then be fure a good fire be laid to cake. Let it be clear ar the 
bottom; arid when your meat is- half-done* move the dripping- 
S psta 
