Whenever fresh lard is used instead of butter, in the dripping-pan, or to rub on meats, more salt must be used.
Flour thickening in gravies must be wet up with very little water till the lumps are out, and then made thin. Never dredge flour into gravies, as it makes lumps. Strain all gravies.
Roast Beef.
The sirloin, and the first and second cuts of the rack, are the best roasting pieces.
Rub it with salt; set the bony side to the fire to heat awhile, then turn it, and have a strong fire; and if thick, allow fifteen minutes to the pound; if thin, allow a little less. If fresh killed, or if it is very cold, allow a little more time. Half an hour before it is done, pour off the gravy, thicken it with brown flour, and season it with salt and pepper. It is the fashion to serve roast beef with no other gravy than the juice of the meat.
Roast Lamb.
The fore and hind quarter of lamb are used for roasting. Rub on a little softened butter, and then some salt and pepper, heat the bony side first, then turn and roast by a brisk fire, allowing about fifteen minutes to a pound, and rather more if fresh killed, or the weather cold. Put a pint of water and a teaspoonful of salt in the dripping-pan, and a little lard, or butter. Lamb is to be cooked thoroughly.
The following is a very excellent sauce for roast lamb. Pick, wash, and shred fine, some fresh mint, put on it a tablespoonful of sugar, and four tablespoonfuls of vinegar; or, chop some hard pickles to the size of capers, and put them to half a pint of melted butter, and a teaspoonful of vinegar.
Roast Mutton.
The saddle, shoulder, and leg are used for roasting.