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1036
Enquire within upon everything
·
Robert Kemp Philp
398
[VICE
IS
THE
MOST
HURTFUL
OF
ALL.]
1036.
Yorkshire
Pudding
A
Yorkshire
Pudding
is
an
excellent
accompaniment
to
roast
beef.
1037.
Ribs
of
Beef.
The
first
three
ribs,
of
fifteen
or
twenty
pounds,
will
take
three
hours,
or
three
and
a
half;
the
fourth
and
fifth
ribs
will
take
as
long,
managed
in
the
same
way
as
the
sirloin.
Paper
the
fat
and
the
thin
part,
or
it
will
be
done
too
much,
before
the
thick
part
is
done
enough.
1038.
Ribs
of
Beef
boned
and
rolled.
Keep
two
or
three
ribs
of
beef
till
quite
tender,
take
out
the
bones,
and
skewer
the
meat
as
round
as
possible,
like
a
fillet
of
veal.
Some
cooks
egg
it,
and
sprinkle
it
with
veal
stuffing
before
rolling
it.
As
the
meat
is
in
a
solid
mass,
it
will
require
more
time
at
the
fire
than
ribs
of
beef
with
the
bones:
a
piece
of
ten
or
twelve
pounds
weight
will
not
be
well
and
thoroughly
roasted
in
less
than
four
and
a
half
or
five
hours.
For
the
first
half-hour
it
should
not
be
less
than
twelve
inches
from
the
fire,
that
it
may
get
gradually
warm
to
the
centre;
the
last
half-hour
before
it
is
finished,
sprinkle
a
little
salt
over
it,
and,
if
you
like,
flour
it,
to
froth
it.
1039.
Mutton.
As
beef
requires
a
large
sound
fire,
mutton
must
have
a
brisk
and
sharp
one:
if
you
wish
to
have
mutton
tender
it
should
be
hung
as
long
as
it
will
keep,
and
then
good
eight-tooth
(i.e.,four
years
old)
mutton,
is
as
good
eating
as
venison.
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