236. Ribs Of Beef Boned

Take out the ribs, etc. and roll it as round as possible; bind with tape; roast with or without veal stuffing, laid over before rolling. Thoroughly soak it, and brown it before a quick fire. Roast beef accompaniments, and, if liked, wow-wow sauce.

237. Roasting Mutton

A saddle of mutton of ten or twelve pounds will take from two hours and a half to three hours roasting. Mutton should be put before a brisk fire; a saddle of mutton requires to be protected from the heat by covering it with paper, which should be taken off about a quarter of an hour before it is done; when of a pale-brown colour, baste it; flour it lightly to froth. The leg of mutton, the shoulder, the loin, the neck, the breast, and the haunch, require the same treatment as the saddle, with the exception of papering-, which, however, may be sometimes required. The haunch should be served with plain but rich mutton sauce, and with sweet sauce; of course separately.

238. Mutton, Venison Fashion

Hang till fit for dressing a good neck of mutton; two days before dressing it, rub it well twice each day with powdered allspice, and black pepper; roast it in paste, as ordered for the haunch of venison.

241. Veal Sweetbread

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 yolk of an egg, and prepare some 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 butter, with a little mushroom catsup, or serve them on buttered toast, garnished with egg sauce, or with gravy. Instead of spitting them, you may put them into a tin dutch oven or fry them.

250. Goose

When a goose is well picked, singed and cleaned, make the stuffing with about two ounces of onion, and half as much green sage; chop them very fine, adding four ounces of stale bread crumbs, a bit of butter about as big as a walnut, and a very little pepper and salt (to this some cooks add half the liver, parboiling it first,) the yolk of an egg or two, and, incorporating the whole together, stuff the goose; do not quite fill it, but leave a little room for the stuffing to swell. From an hour and a half to an hour and three-quarters will roast a fine full-grown goose. Send up gravy and apple sauce with it. Geese are called green till they are about four months old.

251. Canvass Back Ducks, Or Red Neck Ducks

Let your duck be young and fat, if possible; having picked it well, draw it and singe carefully, without washing it, so as to preserve the blood, and consequently, all its flavour. You then truss it, leaving its head on for the purpose of distinguishing it from common game, and place it on the spit before a brisk fire, for at least fifteen minutes. Then serve it hot, in its own gravy, which is formed by the blood, etc, on a large chafing dish. The best birds are found on the Potomac river; they have the head purple, and the breast silver colour, and it is considered superior in quality and flavour to any other species of wild duck. The season is only during the cold weather.