The Cook's Oracle; and Housekeeper's Manual Part 24

Of seven pounds, an hour and a half. Put the spit in close to the shank-bone, and run it along the blade-bone.

N.B. The blade-bone is a favourite luncheon or supper relish, scored, peppered and salted, and broiled, or done in a Dutch oven.

_A Loin_,[125-*]--(No. 28.)

Of mutton, from an hour and a half to an hour and three quarters. The most elegant way of carving this, is to cut it lengthwise, as you do a saddle: read No. 26.

N.B. Spit it on a skewer or lark spit, and tie that on the common spit, and do not spoil the meat by running the spit through the prime part of it.

_A Neck_,--(No. 29.)

About the same time as a loin. It must be carefully jointed, or it is very difficult to carve. The neck and breast are, in small families, commonly roasted together; the cook will then crack the bones across the middle before they are put down to roast: if this is not done carefully, they are very troublesome to carve. Tell the cook, when she takes it from the spit, to separate them before she sends them to table.

_Obs._--If there is more fat than you think will be eaten with the lean, cut it off, and it will make an excellent suet pudding (No. 551, or No.

554).

N.B. The best way to spit this is to run iron skewers across it, and put the spit between them.

_A Breast_,--(No. 30.)

An hour and a quarter.

To grill a breast of mutton, see _Obs._ to No. 38.

_A Haunch_,--(No. 31.)

(_i. e._ the leg and part of the loin) of mutton: send up two sauce-boats with it; one of rich mutton gravy, made without spice or herbs (No. 347), and the other of sweet sauce (No. 346). It generally weighs about 15 pounds, and requires about three hours and a half to roast it.

_Mutton, venison fashion._--(No. 32.)

Take a neck of good four or five years old Southdown wether mutton, cut long in the bones; let it hang (in temperate weather) at least a week: two days before you dress it, take allspice and black pepper, ground and pounded fine, a quarter of an ounce each; rub them together, and then rub your mutton well with this mixture twice a day. When you dress it, wash off the spice with warm water, and roast in paste, as we have ordered the haunch of venison. (No. 63).

_Obs._--Persevering and ingenious epicures have invented many methods to give mutton the flavour of venison. Some say that mutton, prepared as above, may be mistaken for venison; others, that it is full as good. The refined palate of a grand gourmand (in spite of the spice and wine the meat has been fuddled and rubbed with) will perhaps still protest against "Welch venison;" and indeed we do not understand by what conjuration allspice and claret can communicate the flavour of venison to mutton. We confess our fears that the flavour of venison (especially of its fat) is inimitable; but believe you may procure prime eight-toothed wether mutton, keep it the proper time, and send it to table with the accompaniments (Nos. 346 and 347, &c.) usually given to venison, and a rational epicure will eat it with as much satisfaction as he would "feed on the king's fallow deer."

_VEAL._--(No. 33.)

VEAL requires particular care to roast it a nice brown. Let the fire be the same as for beef; a sound large fire for a large joint, and a brisker for a smaller; put it at some distance from the fire to soak thoroughly, and then draw it near to finish it brown.

When first laid down, it is to be basted; baste it again occasionally.

When the veal is on the dish, pour over it half a pint of melted b.u.t.ter (No. 256): if you have a little brown gravy by you, add that to the b.u.t.ter (No. 326). With those joints which are not stuffed, send up forcemeat (No. 374, or No. 375) in b.a.l.l.s, or rolled into sausages, as garnish to the dish, or fried pork sausages (No. 87); bacon (No. 13, or No. 526, or No. 527), and greens, are also always expected with veal.

_Fillet of Veal_,--(No. 34.)

Of from twelve to sixteen pounds, will require from four to five hours at a good fire; make some stuffing or forcemeat (No. 374 or 5), and put it in under the flap, that there may be some left to eat cold, or to season a hash;[127-*] brown it, and pour good melted b.u.t.ter (No. 266) over it, as directed in No. 33.

Garnish with thin slices of lemon and cakes or b.a.l.l.s of stuffing, or No.

374, or No. 375, or duck stuffing (No. 61), or fried pork sausages (No.

87), curry sauce (No. 348), bacon (No. 13), and greens, &c.

N.B. Potted veal (No. 533).

_Obs._--A bit of the brown outside is a favourite with the epicure in roasts. The kidney, cut out, sliced, and broiled (No. 358), is a high relish, which some _bons vivants_ are fond of.

_A Loin_,--(No. 35.)

Is the best part of the calf, and will take about three hours roasting.

Paper the kidney fat, and the back: some cooks send it up on a toast, which is eaten with the kidney and the fat of this part, which is as delicate as any marrow. If there is more of it than you think will be eaten with the veal, before you roast it cut it out; it will make an excellent suet pudding: take care to have your fire long enough to brown the ends; same accompaniments as No. 34.

_A Shoulder_,--(No. 36.)

From three hours to three hours and a half; stuff it with the forcemeat ordered for the fillet of veal, in the under side, or b.a.l.l.s made of No.

374.

_Neck, best end_,--(No. 37.)

Will take two hours; same accompaniments as No. 34. The scrag part is best made into a pie, or broth.

_Breast_,--(No. 38.)

From an hour and a half to two hours. Let the caul remain till it is almost done, then take it off to brown it; baste, flour, and froth it.

_Obs._--This makes a savoury relish for a luncheon or supper: or, instead of roasting, boil it enough; put it in a cloth between two pewter dishes, with a weight on the upper one, and let it remain so till cold; then pare and trim, egg, and crumb it, and broil, or warm it in a Dutch oven; serve with it capers (No. 274), or wow wow sauce (No. 328).

Breast of mutton may be dressed the same way.

_Veal Sweetbread._--(No. 39.)

Trim a fine sweetbread (it cannot be too fresh); parboil it for five minutes, and throw it into a basin of cold water. Roast it plain, or

Beat up the yelk of an egg, and prepare some fine bread-crumbs: when the sweetbread is cold, dry it thoroughly in a cloth; run a lark-spit or a skewer through it, and tie it on the ordinary spit; egg it with a paste-brush; powder it well with bread-crumbs, and roast it.

For sauce, fried bread-crumbs round it, and melted b.u.t.ter, with a little mushroom catchup (No. 439), and lemon-juice (Nos. 307, 354, or 356), or serve them on b.u.t.tered toast, garnished with egg sauce (No. 267), or with gravy (No. 329).

_Obs._--Instead of spitting them, you may put them into a tin Dutch oven, or fry them (Nos. 88, 89, or 513).

_LAMB_,--(No. 40.)