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The Queen useth to baste such meat with yolks of fresh Eggs beaten thin, which continue to do all the while it is rosting. Cut a Leg of Veal into thin Collops, and beat them well with the back of a Knife.
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.
I found them best when cooked in Indian Stile, which is by rosting a number of them together on a wooden spit without any previous preperation whatever. they are so fat that they require no aditional sauce, and I think them Superior to any fish I ever tasted, even more dilicate and lussious than the white fish of the Lakes which have heretofore formed my Standard of excellence among the fishes.
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