A LOIN OF VEAL.
Will take about three hours roasting. Paper the kidney, fat, and back, to preserve them.—Some will have it sent up with a toast to be eaten with the delicate fat of the kidney; brown it, and pour good melted butter over it. Garnish with slices of lemon and force-meat balls.
LAMB.
The Hind-quarter.—The leg and loin are best dressed together; baste and froth it as directed for beef. Serve it up with green mint-sauce and a salad.
The Leg, Shoulder, Ribs, Loin, Neck, and Breast are all to be dressed, and served up, in the same way.
FOWLS.
Turkeys and Fowls are to be roasted by a clear brisk fire, in the same way as each other, only allowing time according to their size. In drawing Poultry care must be taken not to break the gall-bag. The sinews of the thighs of Turkeys and large Fowls should be pulled out, and they should be trussed with the legs outward.—Wash well, dry, singe, extract the plugs, and dredge before roasting.
A GOOSE.
Stuff the Goose with onion, sage, pepper, and salt, fasten it tight at the neck and rump, and then set it down to the fire, at first, at some distance, bringing it nearer by degrees.—Paste a slip of paper over the breast-bone, and when the breast is rising, take it off. Send a good gravy up in the dish; but first take a table-spoonful of made mustard, half a tea-spoonful of cayenne pepper, and three spoonsful of port wine; mix and pour it hot into the body of the goose, by a slit in the apron: this will wonderfully improve the stuffing, and is, as Dr. Hunter says, a secret worth knowing.
All poultry must be nicely drawn, picked, the plugs removed, and the hair carefully singed off with white paper, and then well washed and dried.