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John and Henry Locke cookery archive, item 1, 1852
Page 67
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Time for dressing various articles with observations relating thereto. _____ Roasting. 1. The first consideration of the cook in roasting. must be to regulate the strength of the fire in proportion to the articles they have to dress. for instance small Joints require a brisk fire in order to be done quick and preserve the Juices. whereas a large Joint requires a good substantial fire, made so that no additional coal may be put on while the meats are down, and care must be taken to keep the bottom of the grate quite clear and free from cinders and clinkers. 2. The person who has the management of this department should be particular in observing that the spits and every thing connected with it should be particularly clean, as nothing is
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Time for dressing various articles with observations relating thereto. _____ Roasting. 1. The first consideration of the cook in roasting. must be to regulate the strength of the fire in proportion to the articles they have to dress. for instance small Joints require a brisk fire in order to be done quick and preserve the Juices. whereas a large Joint requires a good substantial fire, made so that no additional coal may be put on while the meats are down, and care must be taken to keep the bottom of the grate quite clear and free from cinders and clinkers. 2. The person who has the management of this department should be particular in observing that the spits and every thing connected with it should be particularly clean, as nothing is
Szathmary Culinary Manuscripts and Cookbooks
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