New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

usual. Time, distance, basting often, and a clear fire, of a proper size for what is required, are the first articles of a good cook’s attention in roasting. Old meats do not require so much dressing as young: not that they are sooner done, but they can be eaten with the gravy more in. Be careful in roasting wild fowls to keep a clear brisk fire. Roast them of a light brown, but not till their gravy runs; they loose their fine flavour if too much done. Tame fowls require more roasting: they are a long time before they are hot through, and must be often basted to keep up a froth, and it makes the colour better. Pigs and geese require a brisk fire, and to be turned quick. Hares and rabbits require time, and care to turn the two ends to the fire, which are less likely to be done enough than the middle part. Choose mutton by the fineness of its grain, the deep red of the flesh, and bright whiteness of the fat. For roasting, it should hang as long as it will keep, the hind quarter especially, but not so as to taint; for, whatever fashion may authorize, putrid juices ought not to be conveyed into the stomach. Mutton, for boiling, will not look of a good colour if it has long hung. Small mutton is preferred. Great care should be taken to preserve by paper the fat of what is roasted. _To keep Venison._ Preserve the venison dry; wash it with milk and water very clean; dry it with clean cloths, till not the least damp remain. Then dust pounded ginger over every part, which is a good preventive against the fly. By thus managing and watching, it will hang a fortnight. When to be used, wash it with a little lukewarm water, and dry it. _Venison._ A haunch of buck will take about three hours and three quarters roasting; doe, three hours and a quarter. Put a coarse paste of brown flour and water, and a paper over that, to cover all the