130 FAMILY RECEIPTS. 



as possible. When nearly done, baste it with butter 

 and dredge with flour. 



Pork should be well done. When roasting a loin, 

 cut the skin across with a sharp knife, otherwise the 

 crackling is very awkward to manage. Stuff the 

 knuckle part with sage and onion, and skewer it up. — 

 Put a little drawn gravy in the dish, and serve it up with 

 apple sauce in a tureen. A spare-rib should be basted 

 with a little butter, a little dust of flour, and some sage 

 and onion shred small. Apple sauce is the only one 

 which suits this dish. 



Wild fowls require a clear brisk fire, and should be 

 roasted till they are of a light brown, but not too much; 

 yet it is a common fault to roast them till the gravy runs 

 out, thereby losing their fine flavor. 



Tame fowls require more roasting, as the heat is 

 longer in penetrating; they sliould be often basted, in 

 order to keep up a strong froth, and to improve their 

 plumpness. 



Pigs and geese should be thoroughly roasted before 

 a good fire, and turned quickly. 



Hares and rabi)its require time and care, especially to 

 have the ends sufticiently done, and to remedy that raw 

 discolouring at the neck, &c. which proves often so 

 objectionable at table. 



TO REGULATE TIME IN COOKERY. 



Mutton. — A leg of 8 lbs. will require two hours and 

 a half. A chine or saddle of 10 or 11 lbs. two hours and 

 a half. A shoulder of 7 lbs. one hour and a half. A 

 loin of 7 lbs. one hour and three quarters. A neck and 

 breast, about the same time as a loin. 



Beef, — The sirloin of 15 lbs. from three hours and 

 three-quarters to four hours. Ribs of beef from 15 to 

 "iO lbs. will take three hours to three hours and a half. 



Veal. — A fillet from 1*2 to 16 lbs. will take from four 

 to five hours, at a good fire. A loin, upon the average, 

 will take tlirce hours. A shoulder from three hours to 

 tlirec hours and a half. A neck, two hours. Abreast, 

 from an hour and a half to two hours. 



