The experienced English housekeeper / [Elizabeth Raffald].

  • Elizabeth Raffald
Date:
1789
Catalogue details

Licence: Public Domain Mark

Credit: The experienced English housekeeper / [Elizabeth Raffald]. Source: Wellcome Collection.

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    clear fire, it will prevent your meat from dazing and the froth from falling, keep it a good dif- tance from the fire, if the meat, 1s forced the ‘ outfide is hard, and prevents the heat from pe- netrating into the meat, and will appear enough diftance, bafting often, and ‘a clear fire, is the beft method I can. prefcribe for roafting meat to perfection ; when the fteam draws near the fire it is a fign of its being enough, but you will be the beft judge of that from the time you put it down. Be careful, when you roaft any kind of wild fowl, to keep a clear brifk fire, roaft them fault to roaft them till the gravy runs out of fowls require more roafting, they are a long time before they are hot through, and muft be often bafted to keep up a ftrong froth, it makes “them rife better, and a finer colour.-—Pigs and * geefe fhould be roafted before a good fire, and and care, to fee the ends are roafted enough ; when they are half roafted, cut the neck fkin, and let out the blood, or when they are cut up they often appear bloody at the neck. sak ae ‘ ee
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