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Updated: May 23, 2025
French mustard is an excellent condiment for it. In carving begin by cutting a slice from the side. Pour off through the spout of the roaster or tin-kitchen, all the fat from the top of the gravy, after you have done basting the meat with it. Hold a little sieve under the spout, and strain the dripping through it into a pan.
The water in which it is kept should be changed more or less frequently, according to the warmth of the weather. Broiled like a steak, buttered, peppered, &c. Some people like it prepared like souse. Most people put a half a pint of flour and water into their tin-kitchen, when they set meat down to roast.
I'll give you a pattern of the pinafore I used to wear in my "blood-and-thunder days", as we call them, said Mrs Jo, trying to remember what became of the old tin-kitchen which used to hold her works. 'Speaking of writers reminds me that my ambition is to be a George Eliot, and thrill the world!
The coffee-pot was set for breakfast over hot coals, on a three-legged bit of iron called a "trivet." Potatoes were roasted in the ashes, and the Thanksgiving turkey in a "tin-kitchen," the business of turning the spit being usually delegate to some of us, small folk, who were only too willing to burn our faces in honor of the annual festival.
It should be gathered in bud or blossom, and dried in a tin-kitchen at a moderate distance from the fire; when dry, it should be immediately rubbed, sifted, and corked up in a bottle carefully. English-mallows steeped in milk is good for the dysentery. A few general rules are necessary to be observed in coloring.
She had been at home a half-hour already, and sat in her old nook with some idle work between her fingers. A broad blaze rolled its rosy volumes up the chimney, and threw its reflections on the shining shelves and into the great tin-kitchen, that, planted firmly, held up to the heat the very bird that had moved so majestically over the spring meadow, and which Mrs.
The fire should be prepared at least half an hour before the beef is put down, and it should be large, steady, clear, and bright, with plenty of fine hot coals at the bottom. The best apparatus for the purpose is the well-known roaster frequently called a tin-kitchen. Wash the meat in cold water, and then wipe it dry, and rub it with salt.
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