12 The Art of Cookery y 
RULES to be obferved in Roasting. 
IN the firft place, take great care the fpit be very clean ; and 
be fare to clean it with nothing but fand and water. Wafh it 
clean, and wipe it with a dry cloth $ for oil, brick-duft, and 
jCuch things will fpoil yotir meat. 
BEEF. 
TO roaft a piece of beef about ten pounds will take an hour 
fnd a half, at a good fire. Twenty pounds weight will take 
three hours, if it be a thick piece ; but if it be a thin piece of 
twenty pounds weight, two hours and a half will do it; and fa 
on according to the weight of your meat, more or lefs. Ob- 
ferve, in frofty weather your beef will take half an hour 
longer. 
M U T T 0 N. 
A leg of mutton of fix pounds will take an hour at a quick 
fire ; if frofty weather an hour and a quarter; nine pounds an 
hour and a half, a Jeg of twelve pounds will take two hours ; 
if frofty two hours and a half; a large faddle of mutton will 
take three hours, becaufe of papering it; a fmall faddle will 
take an hour and a half, and fo on, according to the fize ; a 
breaft will take half an .hour at a quick fire; a neck, if large, 
an hour; if very fmall, little better than half an hour ; a {boul¬ 
der much about the fame time as a leg. 
PORK. 
PORK muft be well done. To every pound allow a quarter 
pf an hour : for example ; a joint of twelve pounds weight three 
fiours, and foon ; if it be a thin piece of that weight, two hours 
wiii roaft it. 
Directions concerning beef mutton , and fork. 
THESE three you may bafte with fine nice dripping Be fure 
your fire be very good and brifk ; but don't lay your meat top 
pear the fires for fear of burning or fcorching. 
VEAL . 
