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4UOUSEKE]PER'S BOOK.
they cause to arise from the fat, gives a disagreeable flavour
to the meat, besides the injury done to the dripping, which
is an article of great use in a family.
   When the meat is nearly done, the steams will draw to-
wards the fire; then take the paper off, and move the joint
nearer to the fire, particularly the ends, if they want more
cooking; sprinkle salt lightly over the roast, and baste it
well; then pour off all the remaining dripping, dredge flour
very lightly over the joint, and baste with a very little fresh
butter, which will not injure the gravy in the pan, but will
give a delicate froth to the meat. To the gravy which is
now flowng from the meat, the best addition is a teacupful
of boiling water.
   With a clear~strong fire, (and meat cannot be well roasted
without a strong fire,) time allowed for gradual cooking, and
by careful bastings, a cook may insure for her roasts that
fine pale brown colour, to produce which is esteemed one
of the greatest proofs of a cook's skill.
                        BROILING.
   THis department of the science of cooking is the most
difficult to excel in, though it appears exceedingly simple,
and is of general utility; for few persons like to dine on
cold meat, and none scarcely dislike a broil. There is no
economy in broiling, but such cold meat, poultry or game,
as cannot be hashed with advantage, may be broiled and
will make a better appearance on the table, as well as be
more agreeable to the palate, than if served cold and dry,
and without any accompaniment of sauce.
   The great secret 'in broiling is to have a suitable fire.
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