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Updated: May 18, 2025
The same Person, that doth this, rosteth a Capon so as to keep all its juyce in it. The mystery of it is in turning it so quick, that nothing can drop down. This maketh it the longer in rosting. But when you cut it up, the juyce runneth out, as out of a juycie leg of Mutton; and it is excellent meat. Take two legs of fleshy juycie tender young Mutton, cut them into as thin slices as may be.
But with this you continue basting all the while the meat rosteth. 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.
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