it be made in any way they like, and served in a boat. No meat can be
well roasted except on a spit turned by a jack, and before a steady
clear fire--other methods are no better than baking. Many cooks are in
the habit of half boiling the meats to plump them as they term it,
before they are spitted, but it destroys their fine flavour. Whatever is
to be boiled, must be put into cold water with a little salt, which will
cook them regularly. When they are put in boiling water, the outer side
is done too much, before the inside gets heated. Nice lard is much
better than butter for basting roasted meats, or for frying. To choose
butchers' meat, you must see that the fat is not yellow, and that the
lean parts are of a fine close grain, a lively colour, and will feel
tender when pinched. Poultry should be well covered with white fat; if
the bottom of the breast bone be gristly, it is young, but if it be a
hard bone, it is an old one. Fish are judged by the liveliness of their
eyes, and bright red of their gills. Dredge every thing with flour
before it is put on to boil, and be sure to add salt to the water.

Fish, and all other articles for frying, after being nicely prepared,
should be laid on a board and dredged with flour or meal mixed with
salt: when it becomes dry on one side, turn it, and dredge the other.
For broiling, have very clear coals, sprinkle a little salt and pepper
over the pieces, and when done, dish them, and pour over some melted
butter and chopped parsley--this is for broiled veal, wild fowl, birds
or poultry: beef-steaks and mutton chops require only a table-spoonful
of hot water to be poured over. Slice an onion in the dish before you
put in the steaks or chops, and garnish both with rasped horse-radish.
To have viands served in perfection, the dishes should be made hot,
either by setting them over hot water, or by putting some in them, and
the instant the meats are laid in and garnished, put on a pewter dish
cover. A dinner looks very enticing, when the steam rises from each dish