SC - from the Plymouth Plantation web site

[Seton1355 at aol.com]

Since this is from 1615 I'm assuming it's not too late for us.  Perhaps
someone will be interested.
Phillipa
G. Markham on Roast Meats - 1615


59 Of roast meats. Observations in roast meats. 

To proceed then to roast meats, it is to be understood that in the general
knowledge thereof are to be observed these few rules. First, the cleanly
keeping and scouring of the spits and cob-irons; next, the neat picking and
washing of meat before it is spitted,


60 Spitting of roast meats. 

Then the spitting and broaching of meat, which must be done so strongly and
firmly that the meat may by no means either shrink from the spit, or else turn
about the spit; and yet ever to observe that the spit do not go through any
principle part of the meat, but such as is of least account and estimation:
and if it be birds or fowl which you spit, then to let the spit go through the
hollow of the body of the fowl, and so fasten it with picks or skewers under
the wings, about the thighs of the fowl, and at the feet or rump, according to
your manner of trussing and dressing them.


61 Temperature of fire. 

Then to know the temperatures of the fires for every meat, and which must have
a slow fire, yet a good one, taking leisure in roasting, as chines of beef,
swans, turkeys, peacocks, bustards, and generally any great large fowl, or any
other joints of mutton, veal, pork, kid, lamb, or such like, whether it be
venison, red or fallow, which indeed would lie long at the fire, and soak well
in the roasting; and which would have a quick and sharp fire without
scorching, as pigs, pullets, pheasants, partridge, quail, and all sorts of
middle sized or lesser fowl, and all small birds or compound roast meats, as
olives of veal, haslets, a pound of butter roasted, or puddings simple of
themselves; and many other such like, which indeed would be suddenly and
quickly dispatched, because it is intended in cookery that one of thse dishes
must be ready whilst the other is in eating. 



[Butter was probably not available to the Pilgrims at this time. Much of the
original supply was sold previous to the Mayflower's departure, and the
remaining stores presumably used earlier. They had no cattle, but they may
well have had milch goats for milk. KC]





62 The complexions of meat. 

Then to know the complexions of meat, as which must be pale and white roasted
(yet thoroughly roasted), as mutton, veal, lamb, kid, capon, pullet,
partridge, quail, and all sorts of middle and small land or water fowl, and
all small birds; and which must be brown roasted, as beef, venison, pork,
swan, geese, pigs, crane, bustards, and any large fowl, or other thing whose
flesh is black.


63 The best bastings for meats. 

Then to know the best bastings for meat, which is sweet butter, sweet oil,
barrelled butter, or fine rendered up seam, with cinnamon, cloves and mace.
There be some that will baste only with water, and salt, and with nothing
else; yet it is but opinion, and that must be the world's master always. 



[As goose and duck have enough fat, they would have been basted in their own
gravy, with or without the spices.]





65 To know when meat is enough. 

Lastly to know when meat is roasted enough; for as too much rareness is
unwholesome, so too much dryness is not nourishing. Therefore to know when it
is the perfect height, and is neither too moist nor too dry, you shall observe
these signs first in your large joints of meat; when the steam or smoke of the
meat ascendeth, either upright or else goeth from the fire, when it beginneth
a little to shrink from the spit, or when the gravy which drppeth from it is
clear without bloodiness, then is the meat enough . . .or if it be any kind of
fowl you roast, when the thighs are tender, or the hinder parts of the
pinions, at the setting on of the wings, are without blood, then be sure that
your meat is fully enough roasted: yet for a better and more certain
assuredness, you may thrust your knife into the thickest parts of the meat,
and draw it out again, and if it bring out white gravy without any bloodiness,
then assuredly it is enough, and may be drawn with all speed convenient. . . 


76 Ordering of meats to be roasted. 

. . .for in all joints of meat except a shoulder of mutton, you shall crush
and break the bones well; from pigs and rabbits you shall cut off the feet
before you spit them, . . .capons, pheasants, chickens, and turkeys you shall
roast with the pinions folded up, and the legs cut off by the knees, and
thrust into the bodies. . . 

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