size. If they are very thick, a little more time must be allowed. When
veal is quite small, the time must be reduced accordingly. A quarter of
LAMB, of a moderate size, will require two hours; a leg, an hour and
forty minutes; a shoulder, an hour and twenty minutes; a loin, the same;
a neck, an hour and ten minutes; a breast, three quarters of an hour;
and ribs, an hour and a half. A leg of PORK, weighing seven pounds, will
require nearly two hours; a loin of five pounds, an hour and twenty
minutes. Both these should be scored across in narrow stripes, before
they are laid down to the fire. A sparerib of eight or nine pounds, will
take an hour and three quarters; a griskin of six or seven pounds, an
hour and a quarter; a chine, if parted down the back-bone so as to have
but one side, two hours; if not parted, it will take four hours.--The
BASTINGS proper for roast meat, are fresh butter, clarified suet, salt
and water, yolks of eggs, grated biscuit, and orange juice. For mutton
and lamb, minced sweet herbs, butter and claret; and for roast pig,
melted butter and cream. The DREDGINGS, are flour mixed with grated
bread; sweet herbs dried and powdered, and mixed with grated bread;
lemon peel dried and pounded, or orange peel mixed with flour; sugar
finely powdered, and mixed with pounded cinnamon, and flour, or grated
bread; fennel seeds, corianders, cinnamon, sugar finely powdered, and
mixed with grated bread or flour; sugar, bread, and salt mixed. For
young pigs, grated bread or flour mixed with pounded nutmeg, ginger,
pepper, sugar, and yolks of eggs.

ROAST BEEF. Take care that your spit and dripping-pan be very clean; and
to prepare your fire according to the size of the joint you have to
dress. If it be a sirloin or chump, butter a piece of writing paper, and
fasten it on to the back of your meat, with small skewers, and lay it
down to a good clear fire, at a proper distance. As soon as your meat is
warm, dust on some flour, and baste it with butter; then sprinkle some
salt, and at times baste with what drips from it. About a quarter of an
hour before you take it up, remove the paper, dust on a little flour,
and baste with a piece of butter, that it may go to table with a good
froth, but not look greasy. A piece of ten pounds requires about two
hours and a half, and others in proportion. Salad and vegetables are
eaten with it, also mustard and horseradish.

ROAST CALF'S HEAD. Wash the head very clean, take out t