[baked, roasted and stuffed meats]

[to roast beef; roast mutton; roast veal; roast lamb; to stuff a leg of veal; to stuff a leg of pork to bake or roast; to stuff a pig, to roast or bake; gravy for the same]

To Roast Beef. 

THE general rules are, to have a brisk hot fire, to hang down rather than to spit, to baste with salt water, and one quarter of an hour to every pound of beef, though tender beef will require less, while old tough beef will require more roasting; pricking with a fork will determine you whether done or not; rare done is the healthiest and the taste of this age. 

Roast Mutton. 

If a breast let it be cauled, if a leg, stuffed or not, let it be a done more gently than beef, and done more; the chine, saddle or leg require more fire and longer time than the breast, &c. Garnish with scraped horse radish, and serve with potatoes, beans, colliflowers, water-cresses, or boiled onion, caper sauce, mashed turnip, or lettuce. 

Roast Veal.

As it is more tender than beef or mutton, and easily scorched, paper it, especially the fat parts, lay it some distance from the fire a while to heat gently, baste it well; a 15 pound piece requires one hour and a quarter roasting; garnish with green-parsley and sliced lemon. 

Roast Lamb.

Lay down to a clear good fire that will not want stirring or altering, baste with butter, dust on flour, baste with the dripping, and before you take it up, add more butter and sprinkle on a little salt and parsley shred fine; send to table with a nice sallad, green peas, fresh beans, or a colliflower, or asparagus.

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To stuff a Leg of Veal. 

Take one pound of veal, half pound pork (salted,) one pound grated bread, chop all very fine, with a handful of green parsley, pepper it, add 3 ounces butter and 3 eggs, (and sweet herbs if you like them,) cut the leg round like a ham and stab it full of holes, and fill in all the stuffing; then salt and pepper the leg and dust on some flour; if baked in an oven put into a sauce pan with a little water, if potted, lay some scewers at the bottom of the pot, put in a little water and lay the leg on the scewers, with a gentle fire render it tender, (frequently adding water, ) when done take out the leg, put butter in the pot and brown the leg, the gravy in a seperate vessel must be thickened and buttered and a spoonful of ketchup added. 

To stuff a leg of Pork to bake or roast. 

Corn the leg 48 hours and stuff with sausage meat and bake in a hot oven two hours and an half or roast.


American Cookery
Amelia Simmons
1798

Northampton
Massachusetts

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To stuff a Pig, to roast or bake.
Boil the inwards tender, mince fine, add half loaf of bread, half pound butter, 4 eggs, salt, pepper, sweet marjoram, sage, summer savory, thyme, mix up the whole well together stuff and sew up: If the pig be large let it be doing two and a half hours; baste with salt and water.

Gravy for the same.
Half pound butter, work in two spoons flour, one gill water, one gill wine if agreeable. 

American Cookery
Amelia Simmons
1796

Albany
New York