The art of cookery, made plain and easy. Chap. I. of roasting, boiling, etc.

That professed cooks will find fault with touching upon a branch of cookery which they never thought worth their notice, is what I expect: however, this I know, it is the most necessary part of it; and few servants there are, that know how to roast and boil to perfection.

I don’t pretend to teach professed cooks, but my design is to instruct the ignorant and unlearned (which will likewise be of great use in all private families) and in so plain and full a manner, that the most illiterate and ignorant person, who can but read, will know how to do every thing in cookery well.

I shall first begin with roast and boil’d of all forts, and must desire the cook to order her fire according to what she is to dress; if any thing very little or thin, then a pretty little brisk fire, that it may be done quick and nice; if a very large joint, then be sure a good fire be laid to cake. Let it be clear at the bottom; and when your meat is half done, move the dripping-pan and spit a little from the fire, and stir up a good brisk fire.