24 S the Art of Cookery, 
FOWLS. 
A large fowl, three quarters of an hour ; a middling one, half 
an hour ; very fmall chickens, twenty minutes. Your fire miaft 
be very,quick and clear when you lay them down. 
TAME DUCKS . 
OBSERVE the fame rules. 
WILD DUCKS. 
TEN minutes at a very quick fire will do them*; but if you 
love them well done, a quarter of an hour* 
TEAL, WIG EON, &c. 
OBSERVE the fame rules, 
WOODCOCKS , SNIPES, and PAR¬ 
TRIDGES. 
THEY will take twenty minutes. 
PIGEONS and LARKS. 
THEY will take fifteen minutes. 
Directions concerning 'poultry * 
IF your lire is not very quick and clear when you lay your 
poultry down to road, it will not eat near fo fweer, or look fc 
beautiful to the eye. 
To keep meat hot . 
THE bed way to keep meat hot, if it be done before your 
company is ready, is to fet the difh over a pan of boiling wa¬ 
ter ; cover the difh with a deep cover fo as not to touch the 
meat, and throw a cloth over all. Thus you may keep your 
meat hot*a long time, and it is better than over reading and 
fpoiiing the meat. The fleam of the water keeps the meat hot, 
and don’t draw the gravy out, or drf it up ; whereas if you fet a 
4 . . * difh 
