Mutton enough for a family of five or six should boil an
hour and a half. A leg of lamb should boil an hour, or little more
than an hour, perhaps. Put a little thickening into boiling water;
strain it nicely; and put sweet butter in it for sauce. If your family
like broth, throw in some clear rice when you put in the meat. The
rice should be in proportion to the quantity of broth you mean to
make. A large table spoonful is enough for three pints of water.
Seasoned with a very little pepper and salt. Summer-savory, or sage,
rubbed through a sieve, thrown in.
PORK.
Fresh pork should be cooked more than any other meat. A thick shoulder
piece should be roasted full two hours and a half; and other pieces
less in proportion. The slight sickness occasioned by eating roasted
pork may be prevented by soaking it in salt and water the night before
you cook it. If called to prepare it on short notice, it will answer
to baste it with weak brine while roasting; and then turn the brine
off, and throw it away.
ROAST PIG.
Strew fine salt over it an hour before it is put down. It should not
be cut entirely open; fill it up plump with thick slices of buttered
bread, salt, sweet-marjoram and sage.
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