As hardly any dinner is properly served without a simple joint, which may be deposited either on the table or sideboard, I have placed all plain joints, as also the directions for choosing meat, at the commencement of My Kitchen at Home, to which I shall beg to refer my readers while making the bills of fare, or choosing different qualities of meat.
Many of the profession will, I have no doubt, be surprised that I should dwell upon a subject which appears of so little importance, saying that, from the plain cook to the most professed, all know how to roast or boil a piece of meat, but there I must beg their pardon; I will instance myself: for, previously to my forming any intention of writing the present work, I had not devoted the time necessary to become professionally acquainted with it, always depending upon my roasting cook, who had constant practice, myself only having the knowledge of whether or not properly done.
I have since not only studied it closely, but have made in many respects improvements upon the old system, and many discoveries in that branch which I am sure is the most beneficial to all classes of society (remembering, as I have before stated, that three parts of the animal food of this country is served either plain roasted or boiled).
My first study was the fire, which I soon perceived was too deep, consumed too much coal, and required poking every half hour, thus sending dust and dirt all over the joints, which were immediately basted to wash it off; seeing plainly this inconvenience, I immediately remedied it by inventing my new roasting fire-place, by which means I saved two hundred-weight of coals per day, besides the advantage of never requiring to be poked, being narrow and perpendicular; the fire is lighted with the greatest facility, and the front of the fire being placed a foot back in the chimney-piece, throws the heat of the fire direct upon the meat, and not out at the sides, as many persons know from the old roasting ranges.
