Then
baste it no more till the latter end. This crust will keep in all the
juyce. A little before you take it up, baste it again with Butter, and this
will melt away all the crust. Then give it three or four turns of the spit,
that it may make the outside yellow and crisp.
You may also baste such meat with yolks of new-laid Eggs, beaten into a
thin oyl. But with this you continue basting all the while the meat
rosteth.
TO STEW A RUMP OF BEEF
Take a rump of Beef, break all the bones; season it with Pepper and Salt to
your liking; Take three or four Nutmegs, and a quantity of Mace, beat them
grossly; Then take a bunch of very good sweet herbs, and one good Onion cut
in quarters, or Garlike, as you like it. Put in half a pint of White-wine
Vinegar, and one pint of good Claret, one handful of Sugar; and a piece or
two of beef Suet or Butter: shred some Cabbage under and over, and scrape
in a pound of good old Cheese. Put all these into an earthen pot, and let
it stand in an oven with brown-bread four or five hours; but let the pot be
covered close with paste.
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