"Here I must claim all the attention of my readers. Many of the profession will, I have no doubt, be surprised that I should dwell upon a subject, which appears of so little importance, saying that, from the plain cook to the most professed, all know how to roast or boil a piece of meat; but there I must beg their pardon. I will instance myself, for, previously to my forming any intention of writing the present work, I had not devoted the time necessary to become professionally acquainted with it, always depending upon my roasting cook, who had constant practice, myself only having the knowledge of whether or not properly done. I have since not only studied it closely, but have made in many respects improvements upon the old system, and many discoveries in that branch which I am sure is the most beneficial to all classes of society, (remembering, as I have before stated, that three parts of the animal food of this country is served either plain-roasted or boiled) My first study was the fire, which I soon perceived as too deep, consumed too much coal, and required poking every half hour, thus sending dust and dirt all over the joints, which were immediately basted to wash it off; seeing plainly this inconvenience, I immediately remedied it by inventing my new roasting fire-place, by which means I saved two hundred-weight of coals per day, besides the advantage of never requiring to be poked, being narrow and perpendicular; the fire is lighted with the greatest facility, and the front of the fire being placed a foot back in the chimney-piece, throws the heat of the fire direct upon the meat, and not out at the sides, as many persons know, from the old roasting ranges. I have many times placed ladies or gentlemen, visiting the club, within two feet of the fire when six large joints have been roasting, and they have been in perfect ignorance that it was near them, until, upon opening the wing of the screen by surprise, they have appeared quite terrified to think they were so near such an immense furnace. My next idea was to discontinue basting, perhaps a bold attempt to change and upset at once the custom of almost all nations and ages, but being so confident of its evil effects and tediousness, I at once did away with it, and derived the greatest benefit (for explanation, see remarks at the commencement of the roasts in the Kitchen of the Wealthy,) for the quality of meat in England is, I may say, superior to any other nation; its moist soil producing fine grass almost all the year round, which is the best food for every description of cattle; whilst in some countries not so favoured by nature they are obliged to have recourse to artificial food, which fattens the animals but decreases the flavour of the