breast of veal, and a leg or rack of mutton, are excellent done in the
same way.

* * * * *

IMPORTANT OBSERVATIONS ON ROASTING, BOILING, FRYING, &c.

In roasting butchers' meat, be careful not to run the spit through the
nice parts: let the piece lie in water one hour, then wash it out, wipe
it perfectly dry, and put it on the spit. Set it before a clear, steady
fire: sprinkle some salt on it, and when it becomes hot, baste it for a
time with salt and water: then put a good spoonful of nice lard into the
dripping-pan, and when melted, continue to baste with it. When your
meat, of whatever kind, has been down some time, but before it begins to
look brown, cover it with paper and baste on it; when it is nearly done,
take off the paper, dredge it with flour, turn the spit for some minutes
very quick, and baste all the time to raise a froth--after which, serve
it up. When mutton is roasted, after you take off the paper, loosen the
skin and peel it off carefully, then dredge and froth it up. Beef and
mutton must not be roasted as much as veal, lamb, or pork; the two last
must be skinned in the manner directed for mutton. You may pour a little
melted butter in the dish with veal, but all the others must be served
without sauce, and garnished with horse-radish, nicely scraped. Be
careful not to let a particle of dry flour be seen on the meat--it has a
very ill appearance. Beef may look brown, but the whiter the other meats
are, the more genteel are they, and if properly roasted, they may be
perfectly done, and quite white. A loin of veal, and hind quarter of
lamb, should be dished with the kidneys uppermost; and be sure to joint
every thing that is to be separated at table, or it will be impossible
to carve neatly. For those who _must_ have gravy with these meats, let