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1036
Enquire within upon everything
·
Robert Kemp Philp
404
[HOPE
IS
THE
MOST
COMMON
OF
ALL.]
1060.
Roasting
a
Leg.
Leg
of
five
pounds,
from
an
hour
to
an
hour
and
a
half.
1061.
Roasting
a
Shoulder.
Shoulder,
with
a
quick
fire,
an
hour.
1062.
Roasting
Ribs.
Ribs,
about
an
hour
to
an
hour
and
a
quarter;
joint
it
nicely;
crack
the
ribs
across,
and
bend
them
up
to
make
it
easy
for
the
carver.
1063.
Roasting
Loin,
Neck
or
Breast.
Loin,
an
hour
and
a
quarter.
Neck
an
hour.
Breast,
three-quarters
of
an
hour.
1064.
Poultry,
Game,
&c.
H.
M.
A
small
capon,
fowl,
or
chicken
requires...........
0
26
A
large
fowl
.......
0
45
A
capon,
full
size
........
0
35
A
goose
...........
1
0
Wild
ducks,
and
grouse
.....
0
15
Pheasants,
and
turkey
poults
...
0
20
A
moderate
sized
turkey,
stuffed
.
.
1
15
Partridges
..........
0
25
Quail
..............
0
10
A
hare,
or
rabbit
.....about
1
0
Leg
of
pork,
1/4
hour
for
each
pound,
and
above
that
allowance
..................
0
20
Chine
of
pork,
as
for
leg,
and
...
0
20
A
neck
of
mutton
.......
1
30
A
haunch
of
venison
.
.
.
about
3
30
1065.
Effectiveness
of
Roasting.
Roasting,
by
causing
the
contraction
of
the
cellular
substance
which
contains
the
fat,
expels
more
fat
than
boiling.
The
free
escape
of
watery
particles
in
the
form
of
vapour,
so
necessary
to
produce
flavour,
must
be
regulated
by
frequent
basting
with
the
fat
which
has
exuded
from
the
meat,
combined
with
a
little
salt
and
water--otherwise
the
meat
would
burn,
and
become
hard
and
tasteless.
A
brisk
fire
at
first
will,
by
charring
the
outside,
prevent
the
heat
from
penetrating,
and
therefore
should
only
be
employed
when
the
meat
is
half
roasted.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
