made Plain and Eujy. 4% 
V E A L. 
VEAL takes much the fame time roafting. as pork; but be 
fore to paper the fat of a loin or fillet, and bafie your veal with 
good butter. 
EOUS E-L A M B. 
IF a large fore-quarter, an hour and a half; if a fmall one* 
an hour. The outfide muff be papered, bailed with good but¬ 
ter, and you muft have a very quick fire. If a leg, about three 
quarters of an hour; a neck* a breaft-or fhcmlder, three quar¬ 
ters of an hour j if very fmall, half an hour will do. 
API C. 
IF juft killed an hour ; if killed the day before, an hour mid 
a quarter ; if a very large one, an hour and a half. Put the 
foeft way to judge, is when the eyes drop out, and the fkm is 
grown very hard ; then you muft: rub it with a coarfe cloth, 
with a good piece of butter rolled in it, till the crackling is crifp 
and of a fine light brown, 
A R A R E. 
YOU rntift have a quick fire. If it be a fmall hare, put 
three pints of milk and half a pound of frefh butter in the drip¬ 
ping-pan, which muft be very clean and nice ; if a large one* 
two quarts of milk and half a pound of fre(h butter. You mull 
bade your hare well with this all the time it is roafting ; and 
when the hare has foaked up all the butter and milk it will h% 
enough, 
a r u r ic r, 
A middling turky will take an hour ; a very large one. mff 
hour and a quarter ; a fmall one, three quarters of an hour,. 
You muft paper the bread till it is near done enough, then 
take the .paper off and froth it up. Your fire muft be very 
good. 
w - 
AGO o s E> 
OBSERVE the fame rules. 
F O IV L S. 
