How to Roast

Having, thus far, given you some of my experience as regards roasting, I will, in as few words as possible, describe the simple plan of roasting before the fire, which, I must again repeat, is far from being economical. The artisan requires as much nourishment as possible, and should not pay extravagantly for fancy joints, or those called the best, because most in vogue for roasting. Let the wealthy pay for their taste, as they do for their Raphaels, Rubens, and Murillos; it is no reason, because they do so, that a labouring man should imitate them, and because one has a leg of mutton, the other should likewise have one. This very day I have seen, in Nottingham market, all the best joints sold by the butchers, and nothing but the necks of mutton and the coarse pieces of beef left, which, they tell me, hang for days and days, lessening both quality and quantity, and then are sold at twopence or threepence per pound. This causes the joints most in vogue to be dear, whilst there is quite as much nourishment in proportion in those sold at half the price when cooked fresh.