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[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.