Page:Art of Cookery 1774 edition.djvu/52

 A large fowl, three quarters of an hour; a middling one, half an hour; very small chickens, twenty minutes. Your fire must be very quick and clear when you lay them down.

OBSERVE the same rules.

TEN minutes at a very quick fire will do them; but if you love then well done, a quarter of an hour.

OBSERVE the same rules.

THEY will take twenty minutes.

THEY will take fifteen minutes.

IF the fire is not very quick and clear when you lay your poultry down to roast, it will not eat near so sweet, or look so beautiful to the eys.

THE best way to keep meat hot, if it be done before your company is ready, is to set the dish over a pan of boiling water; cover the dish with a deep cover so as not to tough the meat, and throw a cloth over all. Thus you may keep your meat hot a long time, and it is better than over-roasting and spoiling the meat. The steam of the water keeps the meat hot, and don't draw the gravy out, or dry it up; whereas if you set a