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.

1066. The Loss by Roasting (General).

The loss by roasting is said to vary from 14-3/8ths to nearly double
that rate per cent. The average loss on roasting butcher's meat is 22
percent.: and on domestic poultry, 20-1/2.

1067. The Loss by Roasting (Specific).

The loss per cent, on roasting beef, viz., on sirloins and ribs
together is 19-1/6 th; on mutton, viz., legs and shoulders together,
24-4/5 ths, on fore-quarters of lamb, 22-1/3 rd; on ducks, 27-1/5 th;
on turkeys, 20-1/2; on geese, 19-1/2; on chickens, 14-3/5 ths. So that
it will be seen by comparison with the percentage given of the loss by
boiling, that roasting is not so economical; especially when we take
into account that the loss of weight by boiling is not actual loss of
economic materials, for we then possess the principal ingredients for
soups; whereas, after roasting, the fat only remains. The average loss
in boiling and and roasting together is 18 per cent. according to
Donovan,