Chapter VI · Large Roasts.
Reading edition
CHAPTER VI. Large Roasts.
Roast Beef with Yorkshire Pudding—Roast Loin of Veal stuffed—Roast Lamb with Mint Sauce—Roast Pork with Apple Sauce—Roast Turkey with Cranberry Sauce—Roast Chicken with Duchesse Potatoes—Roast Duck with Watercresses—Roast Goose with Onion Sauce—Roast Wild Duck—Roast Partridge with Bread Sauce68