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To roast a Pig, Hare, Turkey, Goose and M ild Duck.
A Pig. If just killed, an hour; if killed the day be-
fore an hour and a quarter : if a very large one, an hour
and a half. But the best way to judge, is when the eyes
drop out, and the skin is grown very hard; then rub it
with a coarse cloth, with a good piecp of butter rolled
in it, till the crackling is crisp, and of a fine light brown.
A Hare. You must have a quick fire. If it be a small
hare, put three pints of milk and half a pound of fresh
butter in the dripping-pan, which must be very clean : if
a large one, two quarts of milk, and half a pound of fresh
butter. You must baste it well with this all the time it
is roasting ; and when the hare has soaked up all the but-
ter and milk it will be enough.
A Turkey and Goose. A middling turkey will take an
hour; a very large one, an hour and a quarter ; a small
one, three quarters of an hour. You must paper the
breast till it is near done enough; take the paper off
and froth it up. Your fire must be good.
Fowls and Ducks. A large fowl, three quarters of an
hour; a middling one, half an hour; very small chickens,
twenty minutes. Your fire must be quick and clear when
you lay them down.
Wild Ducks, Teal, Pigeons, Sfc. Twenty minutes. If
you love them well done, twenty-five minutes. Pigeons
Twenty minutes.
Directions concerning Poultry. If your fire is not very
quick and clear when you lay your poultry down to
roast, it will not eat near so sweet, or look so beautiful
to the eye.
To keep Meat hot. The best way to keep meat hot, if
done before company is ready, is to set the dish over a pan
of boiling w ater; cover the dish with a deep cover so as
not to touch the meat, and throw a cloth over all. Thus
you may keep meat hot a long time, and it is better than
over roasting and spoiling it. The steam of the water
keeps it hot, and does not draw the gravy out; whereas
if you set a dish of meat any time over a chafing-dish of
coals, it will dry up all the gravy, and spoil the meat.
