Wheatears,—(No. 81.)
Are dressed in the same way as larks.
Lobster.—(No. 82.)
See receipt for boiling ([No. 176]).
We give no receipt for roasting lobster, tongue, &c. being of opinion with Dr. King, who says,
“By roasting that which our forefathers boiled,
And boiling what they roasted, much is spoiled.”
[122-*] This joint is said to owe its name to king Charles the Second, who, dining upon a loin of beef, and being particularly pleased with it, asked the name of the joint; said for its merit it should be knighted, and henceforth called Sir-Loin.
[123-*] “In the present fashion of FATTENING CATTLE, it is more desirable to roast away the fat than to preserve it. If the honourable societies of agriculturists, at the time they consulted a learned professor about the composition of manures, had consulted some competent authority on the nature of animal substances, the public might have escaped the overgrown corpulency of the animal flesh, which every where fills the markets.”—Domestic Management, 12mo. 1813, p. 182.
“Game, and other wild animals proper for food, are of very superior qualities to the tame, from the total contrast of the circumstances attending them. They have a free range of exercise in the open air, and choose their own food, the good effects of which are very evident in a short, delicate texture of flesh, found only in them. Their juices and flavour are more pure, and their fat, when it is in any degree, as in venison, and some other instances, differs as much from that of our fatted animals, as silver and gold from the grosser metals. The superiority of Welch mutton and Scotch Beef is owing to a similar cause.”—Ibid., p. 150.
If there is more FAT than you think will be eaten with the meat; cut it off; it will make an excellent PUDDING ([No. 554]); or clarify it, ([No. 84]) and use it for frying: for those who like their meat done thoroughly, and use a moderate fire for roasting, the fat need not be covered with paper.