The Cooking Manual of Practical Directions for Economical Every-Day Cookery

lower the temperature of the meat, where it touches it, and consequently to soften the surface and extract the juices; _do not season it until the surface is partly carbonized by the heat_, as salt applied to the cut fibre draws out their juices. If you use a roasting oven before the fire, the meat should be similarly prepared by tying in place, and it should be put on the spit carefully; sufficient drippings for basting will flow from it, and it should be seasoned when half done; when entirely done, which will be in fifteen minutes to each pound of meat, the joint should be kept hot until served, but should be served as soon as possible to be good. When gravy is made, half a pint of hot water should be added to the dripping pan, after the vegetables have been removed, and the gravy should be boiled briskly for a few minutes, until it is thick enough, and seasoned to suit the palate of the family; some persons thicken it with a teaspoonful of flour, which should be mixed with two tablespoonfuls of cold water before it is stirred into the gravy. 91. =Yorkshire Pudding.=--Put seven ounces of flour into a bowl with one teaspoonful of salt; mix it smoothly with enough milk, say half a pint, to make a smooth, stiff batter; then gradually add enough more milk to amount in all to one pint and a half, and three eggs well beaten; mix it thoroughly with an egg-whip, pour it into a well buttered baking pan, bake it in the oven one hour and a half, if it is to be served with baked beef; or if it is to accompany beef roasted before the fire, one hour in the oven, and then half an hour under the meat on the spit, to catch the gravy which flows from the joint. To serve it cut it into pieces two or three inches square before taking it from the pan, and send it to the table on a hot dish covered with a napkin, with the