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To roast Beef, Mutton, lJork, and Veal.
Rules to be observed in Roastitig. In the first place take
care the spit be very clean, and be sure to clean it with
nothing but sand and water. Wash it clean, and wipe it
with a dry cloth ; for oil, brick-dnst, Sic. will spoil your
meat.
Beet'. To roast a piece of beef of ten pounds, will take
an hour and a half, at a good fire. Twenty pounds weight
will take three hours, if it be a thick piece ; but if a thin
piece of twenty pounds weight, two hours and a half will
do it; and so on according to the weight of your meat,
more or less. Observe, in frosty weather your beef will
take half an hour longer.
Mutton. A. leg of mutton of six pounds will take an
hour at a quick fire; if frosty weather, an hour and a
quarter: nine pounds an hour and a half: a leg of twelve
pounds will take two hours; if frosty, two hours and a
half. A large saddle of mutton three hours, because of
papering it; a small saddle will take an hour and a half;
and so on, according to the size: a breast half an hour
at a quick fire ; a neck, if large, an hour; if very small
better than half an hour: a shoulder much the same time
as a leg.
Pork. Pork must be well done. To every pound allow
a quarter of an hour: for example, a joint of twelve
pounds weight, three hours, and so on. If it be a thin
piece of that weight, two hours will roast it.
Directions concerning Beef, Mutton, and Pork. These
three yon may baste with fine nice dripping. Be sure
your fire be very good and brisk, but do not lay your
meat too near, for fear of burning or scorching.
Veal. Veal takes much the same time roasting as pork ;
but be sure to paper the fat of a loin or fillet, and baste
your veal with good butter.
House Lnml). If a large fore-quarter, an hour and a
half; if a small one, an hour. The outside must be pa-
pered, basted with good butter, and you must have a very
quick fire. If a leg, three quarters of an hour ; a neck,
a breast, or shoulder, three quarters of an hour ; if very
small, half an hour will do.
