The art of cookery

that beef is roasted. Mutton requires a longer time than beef to roast. Currant or other acid jelly should be served with roast mutton. To Roast Lamb. — Prepare and roast the same as mutton. Serve with either jelly or mint sauce. To Roast a Leg of Lamb or Mutton. — Remove the outer skin carefully and sear the cut end. Roast lamb an hour and a quarter, mutton an hour and three quarters. A leg of lamb or mutton, because it is less fat and more juicy, is preferred by many to the loin. Venison should be roasted like mutton and served with jelly. To Roast Veal. — Veal is a meat that lacks flavor and richness, and is greatly improved by seasoning with salt, sugar, and pepper before it is cooked. Veal will bear more salt than beef, mutton, or poultry, and about half as much sugar as salt should be used in seasoning it. Shake the sugar from a dredging box directly upon the meat, then add the salt and pepper. If it is to be stuffed, prepare a stuffing as directed on page 27 and fill all available spaces with it. Make pockets under the skin and fill them with it, or pack it upon the inside of the roast, roll up tightly, pin with skewers, tie securely with twine, place upon a rack in the roasting pan, and put in the oven. As soon as it is a light brown color baste with a thin gravy, and renew the operation every fifteen minutes until the roast is thoroughly cooked. It requires fully twice as long a time to roast veal as it does to roast beef or mutton, and as the frequent bastings keep it from becoming hardened, a piece of veal weighing not more than three or four pounds can be Baking. 53 roasted with advantage two or two and a half hours. To Roast Fresh Pork. — Season, Hke veal, with salt, sugar, and pepper. A little powdered sage may also be added, if liked. Roast the same as veal and baste, every fifteen minutes after the pork has begun to brown, with hot water seasoned with salt and pepper. Pork requires very thorough cooking to render it wholesome or palatable, and should be roasted a greater length of time even than veal. To Roast a Leg of Young Pork. — Remove the bone, fill the cavity with highly seasoned bread crumbs, prepared as for veal, with the addition of a little powdered sage, if liked, and roast as directed for pork. Roast Turkey. — ''With much experience in hotel life," writes Mrs. Henderson in a book on cookery, " I have never seen a piece of turkey on a hotel table that was fit to eat. Besides being tasteless they are almost invariably under-cooked. A small turkey of seven or eight pounds should be roasted or baked three hours at least. A very large turkey should not be cooked a minute less than four hours — an extra hour is preferable to a minute less." Mrs. Henderson, who generally writes intelligently on culinary subjects, has suffered so acutely in her hotel experiences in being forced to eat under-done turkey that she inclines a little to the other extreme, and by strictly following her directions one can scarcely fail to have over-cooked turkey. If the heat of the oven is as great as the turkey, with frequent bastings, will bear, without becoming too brown, and is kept firm and steady, a seven-pound turkey will cook just right in two hours ; and with the oven at the proper 54 The Art of Cookery.