CHAPTER IX.--THE ROAST.

Definition of roast, 160. Rôtisseries, 161. Rôtisseurs, 161. The traiteur, 161. The cuisinier traiteur, 161. The maître cuisiniers, 162. The art of roasting, 162. The best joint for roasting, 163. Doing to a turn, 164. Good roasters rarer than good cooks, 164. Great and little roast, 164. English, roasting, 165. Our game finer than the French, 165. Swift’s lines on mutton, 166. Rules for roasting pork, lamb, veal, and poultry, 167. Table of time for roasting, 169.