) Then press a little way
into it with great lumps of raw Marrow. Two bones will suffice. Cover your
dish with another, and set it upon a great pot of boiling water, with a
good space between the water and the dish, that there be room for the hot
steam to rise and strike upon the dish. Keep good fire always under your
pot. In less then an hour (usually) it is baked enough. You will perceive
that, if the Marrow look brown, and be enough baked. If it should continue
longer on the heat, it would melt. You may bake it in an oven if you will;
but it is hard to regulate it so, that it be not too much or too little:
whereas the boiling water is certain. You may strew Ambred Sugar upon it,
either before you set it to bake, or after it is done.
FOR ROSTING OF MEAT
To rost fine meat (as Partridge, Pheasant, Chicken, Pigeon) that it be full
of juyce; baste it as soon as it is through hot, and time to baste, with
Butter. When it is very moist all over, sprinkle flower upon it every
where, that by turning about the fire, it may become a thin crust.
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