Page:Art of Cookery 1774 edition.djvu/51



VEAL takes much the same time roasting as pork; but be sure to paper the fat of a loin or fillet, and baste your veal with good butter.

IF a large fore-quarter, an hour and a half; if a small one, an hour. The outside must be papered, basted with good butter, and you must have a very quick fire. If a leg, about three quarters of an hour; a neck, a breast or shoulder, three quarters of an hour; if very small, half an hour will do.

IF just killed, an hour; if killed the day before, an hour and a quarter; if a very large one, an hour and a half. But the best way to judge, is when the eyes drop out, and the skin is grown very hard; then you must rub it with a coarse cloth, with a good piece of butter rolled in it, till the crackling is crisp and of a fine light brown.

YOU must have a quick fire. If it be a small hare, put three pints of milk and half a pound of fresh butter in the dripping-pan, which must be very clean and nice; if a large one, two quarter of milk and half a pound of fresh butter. You must baste your hare well with this all the time it is roasting; and when the hare has soaked up all the butter and milk it will be enough.

A middling turky will take an hour; a very large on, an hour and a quarter; a small one, three quarters of an hour. You must paper the breast will it is near done enough, then take the paper off and froth it up. Your fire must be very good.

OBSERVE the same rules.