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Spitting and Trussing

certainly takes off, in some measure, the peculiarly rank taste generally accompanying this kind of cookery. 52. DUTCH AND AMERICAN OVENS, AND TOASTING OVENS suspended to the bars, are also used to roast certain articles before a small fire, without revolution on the spit. They are very useful for small families. (See figs. 112 and 113, which represent the Dutch oven and the toaster.) 53. PRICE OF ROASTING UTENSILS.

Smoke-jack, complete (see page 23) ... ... £ s. d. £ s. d. 500 to 1000 Meat-screen for ditto, of wood, lined with tin ... ... 1 10 0 3 10 0 ११ Ditto, with hot closet, from ... ... ... ... 4 10 0 700 وو Dripping-pan and stand ... ... ... ... ... 0 15 0 150 وو Horizontal spit and jack, with meat-screen, drippingpan, and plate-warmer, (see fig. 110) ... ... 330 4 10 0 " Bottle-jack and screen, with dripping-pan (see fig. 111) 0 18 0 " 1 8 0 ११ Ditto with hot closet ... ... まゆち ... ... ... 1 16 0 200 " American oven ... ... ... ... ... ... 0 10 0 0 10 0 " 0 15 0 وو Dutch oven (see fig. 112) ... ... ... ...0 4 6 060 دو ... ... ... ... 0 1 6 046 99 Hanging toaster (see fig. 113)... 54. Spitting is merely the insertion of the spit; but even this operation, simple as it appears, requires some little nicety. If the article is to be suspended, it is only necessary to hang it up by its smallest end, because the fire being generally stronger below than above, it will, in this way, be more likely to be thoroughly done. The horizontal spit should be kept very clean, and tolerably sharp, and in introducing it, be careful to pass it as near as possible through the centre of the joint, so that, in revolving, it may present all its sides at equal distances from the fire. A neglect of this precaution causes the projecting part to be overdone, or the receding part to be the reverse. 55. THE CRADLE-SPIT is intended to include large kinds of poultry, or rolled and stuffed joints, &c., without transfixing them. It, however, cannot be used without leaving its mark wherever it touches, and is therefore very objectionable on that account. 56. POULTRY AND GAME require to be trussed before they are roasted, which is done with the aid of skewers, trussing needles, and fine twine. When poultry is bought of the poulterer, it is generally sent home ready for the spit. If otherwise, it must be treated as follows:-The skewers are of the ordinary wooden kind, and the needles are merely of iron, similar to packing needles, and sold in the shops as "trussing needles," some being bent or curved, and others straight. Before trussing, it is first necessary that the skin should be thoroughly deprived of its feathers, and the hairs remaining are to be singed off with white paper, or gas answers still better; they are next to be drawn, which is better done after singeing, though some cooks reverse this proceeding.