For Roasting Beef

If a sirloin or rump, you must not salt it, but lay it a good way from the fire; baste it once or twice with water and salt, then with butter; flour it, and keep basting it with its own dripping. When the smoak of it draws to the fire it is near enough done. If the ribs, sprinkle them with a little salt half an hour before you lay it down; dry and flour it, then butter a piece of paper very thick, and fasten it on to the beef; put the buttered side next the meat.

How To Fricassee Cold Roast Beef

Cut your beef into very thin slices, then shred a handful of parsley very small, cut an onion into pieces, and put them together into a stew-pan with a piece of butter and a good quantity of strong broth; season with pepper and salt and let it stew gently a quarter of an hour; and beat the yolks of 4 eggs in some claret, and a spoonful of vinegar, and put it to your meat, stirring it till it grows thick; rub your meat with a shallot before you serve it up.

For Roasting Lamb Or Mutton

The loin and the saddle must be done as the beef, but the skin should be raised and skewered on again to prevent it from scorching. A quarter of an hour before you take it up, take off the skin, dust on some flour, baste with butter, and sprinkle on a little salt. Garnish with scraped horse radish, and serve with potatoes, brocoli, French beans, watercresses, pickled cabbage, etc. The shoulder requires onion sauce.

How To Roast Mutton, Venison Fashion

Take a hind quarter of fat mutton, and cut it like a haunch; lay it in a pan with the back side down; pour a bottle of red wine over it, and let it lie twenty-four hours; then spit it and baste it with the same liquor, and butter all the time it is roasting at a good quick fire; two hours and a half will do it. Have a little good gravy in a boat, and currant jelly in another. A good fat neck of mutton eats finely done thus.

How To Roast Veal

Paper the udder of the fillet, and the back of the loin to prevent scorching; lay the meat at some distance from the fire at first, baste it well with butter and dust it with flour, then draw it nearer the fire, and a little before you take it up baste it again. The breast must be roasted with the caul on, and the sweetbread skewered on the back side. It is proper to have a toast nicely baked laid in the dish with the loin. Garnish with lemon and barberries. Most people stuff the fillet and shoulder thus: Take about 1 lb. of grated bread, 1/2 lb. of suet, some parsley shred fine, thyme, marjoram or savory, a small onion, a little grated nutmeg, lemon peel, pepper and salt, and mix well together with whites and yolks of eggs; put half in the udder, and the rest in the holes from which the bones were taken.

How To Roast Pork

Pork requires more cooking than other meat, and it is best to sprinkle it with a little salt the night before you use it, except on the rind, which must never be salted. The best way to roast a leg is to parboil, then take off the skin and lay it down; baste it with butter; then take a little pepper and salt, a little sage shred fine, bread crumbs, and a little nutmeg. Throw these all over it whilst it is roasting; then put a little drawn gravy into the dish with the crumbs that drop from it. Some stuff the knuckle with sage and onions, and serve with apple sauce. This is called a mock goose.