The complete servant / Being a practical guide to the peculiar duties and business of all descriptions of servants, from the housekeeper to the servant of all-work, and from the land steward to the foot-boy. With useful receipts and tables

by servant Samuel Adams; Sarah Adams

Tame Fowls require more roasting than wild ones.

Poultry should not be dressed in less than four days.

All fowls must be well washed, and singed when put down to the fire, and they must be kept well basted with butter.

Examples in Roasting.

A SIRLOIN OF BEEF.

Wipe it clean and dry, and tie paper over the fat parts to preserve them. Baste it immediately with dripping, and frequently afterwards. Within the last half hour, sprinkle it with a little salt, baste it with butter, and dredge it with flour, and as soon as the froth has risen, dish it up. Garnish with horse-radish, scraped fine. If it weigh 15 lbs. or 16 lbs. it will require nearly four hours.

THE RIBS, OR OTHER JOINTS OF BEEF.

Must be roasted in the same way. If fifteen or twenty lbs. they will take three hours and a half, more or less according to circumstances.

LEG, SHOULDER, LOIN OR NECK OF MUTTON.

Let it be well basted and frothed in the same manner as directed for the Sirloin of Beef. The time and dressing will be according to its weight.