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Meats
Ingredients
- Beef
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Salt water
| Directions
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. |
Source: American Cookery by Amelia Simmons, 1798
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Beef, Curried
