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1036
Enquire within upon everything
·
Robert Kemp Philp
399
1040.
The
Leg,
Haunch,
and
Saddle
The
leg,
haunch,
and
saddle,
will
be
the
better
for
being
hung
up
in
a
cool
airy
place
for
four
or
five
days,
at
least;
in
temperate
weather,
a
week:
in
cold
weather,
ten
days,
A
leg
of
eight
pounds
will
take
about
two
hours;
let
it
be
well
basted.
1041.
A
Chine
or
Saddle.
i.e.
the
two
loins,
of
ten
or
eleven
pounds--two
hours
and
a
half.
It
is
the
business
of
the
butcher
to
take
off
the
skin
and
skewer
it
on
again,
to
defend
the
meat
from
extreme
heat,
and
preserve
its
succulence.
If
this
is
neglected,
tie
a
sheet
of
paper
over
it;
baste
the
strings
you
tie
it
on
with
directly,
or
they
will
burn.
About
a
quarter
of
an
hour
before
you
think
it
will
be
done,
take
off
the
skin
or
paper,
that
it
may
get
a
pale
brown
colour,
and
then
baste
it,
and
flour
it
lightly
to
froth
it.
1042.
A
Shoulder.
A
shoulder,
of
seven
pounds,
an
hour
and
three-quarters,
or
even
two
hours.
If
a
spit
is
used,
put
it
in
close
to
the
shank-bone,
and
run
it
along
the
blade-bone.
1043.
A
Loin
of
Mutton.
A
loin
of
mutton,
from
an
hour
and
a
half
to
an
hour
and
three-quarters.
The
most
elegant
way
of
carving
this
is
to
cut
it
lengthwise,
as
you
do
a
saddle.
A
neck,
about
the
same
time
as
a
loin.
It
must
be
carefully
jointed
to
prevent
any
difficulty
in
carving.
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