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1
1036
Enquire within upon everything
·
Robert Kemp Philp
400
1044.
The
Neck
and
Breast.
The
neck
and
breast
are,
in
small
families,
commonly
roasted
together.
The
cook
will
then
crack
the
bones
across
the
middle
before
they
are
put
down
to
roast.
If
this
is
not
done
carefully,
the
joint
is
very
troublesome
to
carve.
Time
for
a
breast,
an
hour
and
a
quarter.
The
breast
when
eaten
by
itself
is
better
stewed.
It
may
be
boned,
rolled,
and
then
roasted.
A
belly
of
pork
is
excellent
in
this
way,
when
boned,
stuffed,
and
roasted.
1045.
A
Haunch.
i.e.,
the
leg
and
part
of
the
loin
of
mutton.
Send
up
two
sauce-boats
with
it;
one
of
rich-drawn
mutton
gravy,
made
without
spice
or
herbs,
and
the
other
of
sweet
sauce.
A
haunch
generally
weighs
about
fifteen
pounds,
and
requires
about
three
hours
and
a
half
to
roast
it.
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