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The andirons added to the fireplace their homely charm. Fire-dogs appear in the earliest inventories under many names of various spelling, and were of many metals copper, steel, iron, and brass. Sometimes a fireplace had three sets of andirons of different sizes, to hold logs at different heights. Cob irons had hooks to hold a spit and dripping-pan. Sometimes the "Handirons" also had brackets.
Heat this in a vessel set within another of boiling water, add the gravy from the dripping-pan, boil up once to thicken, and when the trout is laid on a suitable hot dish, pour this sauce around it. Garnish with sprigs of parsley.
Procure a nice hind-quarter, remove some of the fat that is around the kidney, skewer the lower joint up to the fillet, place it in a moderate oven, let it heat through slowly, then dredge it with salt and flour; quicken the fire, put half a pint of water into the dripping-pan, with a teaspoonful of salt. With this liquor baste the meat occasionally; serve with lettuce, green peas and mint sauce.
Cut the liver in nice thin slices, pour boiling water over it and let it stand about five minutes; then drain and put in a dripping-pan with three or four thin slices of salt pork or bacon; pepper and salt and put in the oven, letting it cook until thoroughly done, then serve with a cream or milk gravy poured over it. Calf's liver and bacon are very good broiled after cutting each in thin slices.
Season a 6-pound veal-roast with salt and pepper and rub well with butter; put in the dripping-pan with one large sliced onion, 1 bay-leaf, 2 sprigs of parsley and 2 of thyme and sage. Add 1/2 teaspoonful each of cloves, allspice and mace. Pour in 1 cup of hot water and the juice of a lemon and dredge with flour; add a tablespoonful of butter. Let bake until brown and tender.
At first set the roaster at a tolerable distance from the fire that the meat may heat gradually in the beginning; afterwards place it nearer. Put a little salt and water into the dripping-pan and baste the meat with it till the gravy begins to drop. Then baste with the gravy. When the meat is nearly done, move it close to the fire, dredge it with a very little flour, and baste it with butter.
There it was, as veritable a Dutch-oven for cooking fever in, with as veritable a dripping-pan for the poison when concocted in the tideless basin below the town, as man ever invented.
The moans of his prisoner produced a broad grin upon features that were ribbed with wrinkles and tanned by the sun. "You see," he said to his victim, "that we Christians keep our promises, which you don't. That fire is going to thaw out your legs and tongue and hands. Hey! hey! I don't see a dripping-pan to put under your feet; they are so fat the grease may put out the fire.
Brown was looking at the clock to see if it was time to put her fowls to bake, she heard the hall-door open softly and almost dropped her dripping-pan in her surprise at the sight of Lucy Harcourt, with her white face and great sunken blue eyes, which looked so mournfully at her as Lucy said: "I want to go to Arthur's room the library, I mean." "Why, child, what is the matter?
Sprinkle these over the bottom of the dripping-pan and place your roast on this bed. The oven should be very hot when the roast is first put in, but when the roast is browned sufficiently to retain its juices, moderate the heat and roast more slowly until the meat is done. Do not season until the roast is browned, and then add salt and pepper.
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