COOKERY. 131 



Lamb, — Hind quarter of 8 lbs. will take from an hour 

 and three-quarters to two hours. Fore quarter of 10 

 lbs. about two hours. Leg of 5 lbs. from an hour and 

 a quarter to an hour and a half. Shoulder, or breast, 

 with a quick fire, an hour. 



Pork, — A leg of 8 lbs. will require about three hours. 

 Griskin, an hour and a half. A spare-rib of 8 or 9 

 lbs. will take from two hours and a half to three hours, 

 to roast it thoroughly. A bald spare-rib of 8 lbs. an 

 hour and a quarter. A loin of 5 lbs. if very fat, from 

 two hours to two hours and a half. A sucking pig, of 

 three weeks old, about an hour and a half. 



Poultry/. — A very large turkey will require about 

 three hours; one of 10 lbs. two hours; a small one an 

 hour and a half. 



A full-grown fowl, an hour and a quarter; a moder- 

 ate sized one an hour. 



A pullet, from half an hour to 40 minutes. 



A goose, full grown, from an hour and a half to two 

 hours. 



A green goose, 40 minutes. 



A duck, full size, from 30 to 50 minutes. 



Venison, — A buck haunch which weighs from 20 to 

 25 lbs. will take about four hours and a half roasting: 

 one from 12 to 18 lbs. will take three hours and a 

 quarter. 



BEEF. 



BEEF A-LA-MODE. 



Choose a piece of thick flank of a fine heifer or ox — 

 cut into long slices some fat bacon, but quite free from 

 yellow; let each bit be near an inch thick; dip them 

 into vinegar, and then into a seasoning ready prepared, 

 of salt, black pepper, alspice, and a clove, all in a fine 

 powder, with parsley, chives, thyme, savoury, and knot- 

 ted marjorum, shred as small as possible, and well 

 mixed. With a sharp knife make holes deep enough 

 to let in the larding, then rub the beef over with the 

 seasoning, and bind it up tight with tape. Set it in a 

 well tinned pot over a fire or rather stove: three or 



