7. Sugar, bread, and salt, mixed.
BASTINGS.
1. Fresh butter.
2. Clarified suet.
3. Minced sweet herbs, butter, and claret, especially for mutton and lamb.
4. Water and salt.
5. Cream and melted butter, especially for a flayed pig.
6. Yelks of eggs, grated biscuit, and juice of oranges.
[74-*] Small families have not always the convenience of roasting with a spit; a remark upon ROASTING BY A STRING is necessary. Let the cook, before she puts her meat down to the fire, pass a strong skewer through each end of the joint: by this means, when it is about half-done, she can with ease turn the bottom upwards; the gravy will then flow to the part which has been uppermost, and the whole joint be deliciously gravyful.
A BOTTLE JACK, as it is termed by the furnishing ironmongers, is a valuable instrument for roasting.