Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

by Friedrich Christian Accum

ROASTING ON A STRING

Is usually performed by means of the useful contrivance called a bottle jack, a well-known machine, so named from its form. It only serves for small joints, but does that better than the spit. It is cheap and simple, and the turning motion is produced by the twisting and untwisting of a string. The sort of roasting machine, called the Poor Man’s Spit, is something of the same nature, but still more simple. The meat is suspended by a skein of worsted, a twirling motion being given to the meat, the thread is twisted, and when the force is spent, the string untwists itself two or three times alternately, till the action being discontinued, the meat must again get a twirl round. When the meat is half done, the lower extremity of the joint is turned uppermost, and affixed to the string, so that the gravy flows over the joint the reverse way it did before.