Ribs of Beef.
Roasted the same as the sirloin. But it requires to be basted. Is a better joint to eat cold than sirloin. 15 or 20 lbs. weight, three hours or more, according to the size. Paper the fat and the thin part. Another way is to take out the bones, lay the meat flat, and beat it with a rolling pin; soak it in two thirds of vinegar and one of water, or, better still, white wine in place of vinegar, a night; next day cover it with a rich forcemeat, of veal, suet, grated ham, lemon peel, and mixed spices. Roll it tightly up, fasten with small skewers and tape, and roast it, basting constantly with butter, and serve with venison sauce.—Or: you may take out the bones, roll the meat up like a fillet of veal, lard it, then roast and serve with tomata sauce.
Leg, Loin, Haunch, Saddle, and Shoulder of Mutton.
Cut out the pipe that runs along the back bone, wipe off all mustiness. Rather a quick fire is required for mutton, particularly if it have been kept. Roast in the same manner as beef. Paper it, and baste every twenty minutes till the last half hour, when lightly sprinkle with salt, baste with butter, and dredge flour lightly over, and as soon as the froth rises, take it up. Onion, sweet sauce, or currant jelly, are eaten with mutton. Some think it an improvement to the haunch and saddle to take the skin off; to do this you must beat it well with a rolling pin, slip the skin with a sharp knife from the meat, and with a cloth pull it off nearly to the shank. Some put a thin paste over, as directed for venison, others paper only, and the latter is sufficient, if the cook baste enough, and do not let it burn.—A good sauce for roast mutton is made by putting 2 glasses of port wine, 1 of Reading sauce, and a tea-spoonful of garlic vinegar into a small saucepan, and pouring the contents hot over the joint just before serving it.
Haunch of Mutton.
To dress as Venison.—Keep it as long as you can, then rub with the following, and let it lie in it, thirty-six hours. Mix 2 oz. of coarse sugar, 1 oz. of salt, and ½ oz. of saltpetre. A taste somewhat peculiar to our house, and of American growth, is stewed cranberries, as sauce with roast mutton, and I recommend the trial to all who can procure good cranberries. Tomata sauce is also good with roast mutton.
Bullock's Heart.
Soak it well in lukewarm water to disgorge, dry and stuff the interior with a veal stuffing, and roast it two hours. Calves' and Sheep's heart the same.
Tongue.
Stick a fresh tongue all over with cloves, roast it, baste with butter, and serve with port wine sauce, and currant jelly.