Seasoned after it is
taken from the gridiron.
ALAMODE BEEF.
Tie up a round of beef so as to keep it in shape; make a stuffing of
grated bread, suet, sweet herbs, quarter of an ounce of nutmeg, a few
cloves pounded, yolk of an egg. Cut holes in the beef, and put in the
stuffing, leaving about half the stuffing to be made into balls. Tie
the beef up in a cloth, just cover it with water, let it boil an hour
and a half; then turn it, and let it boil an hour and a half more;
then turn out the liquor, and put some skewers across the bottom of
the pot, and lay the beef upon it, to brown; turn it that it may brown
on both sides. Put a pint of claret, and some allspice and cloves,
into the liquor, and boil some balls made of the stuffing in it.
MUTTON AND LAMB.
Six or seven pounds of mutton will roast in an hour and a half. Lamb
one hour. Mutton is apt to taste strong; this may be helped by soaking
the meat in a little salt and water, for an hour before cooking.
However, unless meat is very sweet, it is best to corn it, and boil
it.
Fresh meat should never be put in to cook till the water boils; and it
should be boiled in as little water as possible; otherwise the flavor
is injured.
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