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James Doak cookbook: The art of cookery, circa 1760s
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The Art of Cookery of Roasting, Boiling Beef If Beef, be sure to paper the top, and baste it well all the time it is roasting and throw a handful of Salt upon it when you see the Smoke draw to the fire: it is near enough then to take off the Paper, Baste it well, and drudge it with A little flower to make A fine troth: never Salt your Meat before you lay it to the fire, for that draws out all the Gravy, if you would keep it A few Days before you dress it, dry it very well with a Clean Cloth, then flour it all over and hang it where the Air will come to it; but be sure always to mind that there is no damp place [illegible] it, if there is you must dry it well with A cloth. Take your Meat and garnish your dish with nothing but Horse Raddish Mutton and Lamb As to roasting of Mutton: The Loin, the Saddle of Mutton (which is the two Loins) and the Chine (which is the two Necks) - must be done as the Beef above. But all other sorts of M[utton] & Lamb must be roasted with a Quick clean fire, and without Paper; baste it when you lay it down and just before you take it up drudge it with a little flour, but be sure to not use too much, for that takes away all the fine taste of the meat. Some Chuse to Skin A Loin of Mutton, and
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The Art of Cookery of Roasting, Boiling Beef If Beef, be sure to paper the top, and baste it well all the time it is roasting and throw a handful of Salt upon it when you see the Smoke draw to the fire: it is near enough then to take off the Paper, Baste it well, and drudge it with A little flower to make A fine troth: never Salt your Meat before you lay it to the fire, for that draws out all the Gravy, if you would keep it A few Days before you dress it, dry it very well with a Clean Cloth, then flour it all over and hang it where the Air will come to it; but be sure always to mind that there is no damp place [illegible] it, if there is you must dry it well with A cloth. Take your Meat and garnish your dish with nothing but Horse Raddish Mutton and Lamb As to roasting of Mutton: The Loin, the Saddle of Mutton (which is the two Loins) and the Chine (which is the two Necks) - must be done as the Beef above. But all other sorts of M[utton] & Lamb must be roasted with a Quick clean fire, and without Paper; baste it when you lay it down and just before you take it up drudge it with a little flour, but be sure to not use too much, for that takes away all the fine taste of the meat. Some Chuse to Skin A Loin of Mutton, and
Szathmary Culinary Manuscripts and Cookbooks
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