taste of this age.


_Roast Mutton._

If a breast let it be cauled, if a leg, stuffed or not, let be done
more gently than beef, and done more; the chine, saddle or leg require
more fire and longer time than the breast, &c. Garnish with scraped
horse radish, and serve with potatoes, beans, colliflowers,
water-cresses, or boiled onion, caper sauce, mashed turnip, or
lettuce.


_Roast Veal._

As it is more tender than beef or mutton, and easily scorched, paper
it, especially the fat parts, lay it some distance from the fire a
while to heat gently, baste it well; a 15 pound piece requires one
hour and a quarter roasting; garnish with green-parsley and sliced
lemon.


_Roast Lamb._

Lay down to a clear good fire that will not want stirring or altering,
baste with butter, dust on flour, baste with the dripping, and before
you take it up, add more butter and sprinkle on a little salt and
parsley shred fine; send to table with a nice sallad, green peas,
fresh beans, or a colliflower, or asparagus.