Democratic Sentinel, Volume 20, Number 45, Rensselaer, Jasper County, 13 November 1896 — Roasting an Ox. [ARTICLE]

Roasting an Ox.

Few of those who enjoy a bit of roast beef at a barbecue, says the Boston Transcript, may previously have had any idea of the process of roasting the beef. The ox is first split in the brisket and is dressed much after the manner of dressing poultry. When roosted on the immense gridiron, as was done today, it is not stuffed with anything, but when roasted by being hung on a “spit” a tilling is used. The spit process, however, does not thoroughly cook the beef, and the result is not likely to be so satisfactory as when the gridiron is used. Before the beef is placed over the fire a knife is thrust into it in a dozen or more places to a depth of ten or twelve inches. In the cavities thus made salt, pepper and other condiments are placed. The cook finds that this keeps all the rich juices in the meat, and only fat drops out in the pan under the beef. Every now aud theu the meat is basted with a savoryshuce. This sauce is made from the recipe of a famous old French cook, and tlie secret of its composition is carefully guarded. When the beef is carved the flavor of the juice is especially fine. The beef rests on ten twoinch iron pipes laid across a pit which is walled with stone much like a cellar. Charcoal is used for fuel, for with this a steady, slow fire can be Kept going. A three-inch' pipe runs through the length cf the body of tlie ox, and this pipe is fastened at each end to strong ropes which work ou pulleys. By this means the great roast is raised to bo turned over after one side has been against tlie lire for some hours. The cooking of the back also is done in this way, for by tlie ropes the ox can be placed in almost any position. It takes four men to raise it in this way, aud they do it six or seven times during tlie process of cooking. Lille’s Ghent gate and Roubaix gate, the last remnants of military architecture belonging to the time of the Spanish occupation, are to be torn down to make room for the city’s growth eastward.