Lamb
Hind quarter of 8 pounds will take from an hour and three-quarters to two hours.
Fore quarter of 10 pounds, about two hours. Leg of 5 pounds, from an hour and a quarter to an hour and a half. Shoulder or breast, with a quick fire, an hour.
Pork. A leg of 8 pounds will require about three hours. Griskin, an hour and a half. A spare-rib of 8 or 9 pounds will take from two hours and a half to three hours to roast it thoroughly.
A bald spare-rib of 8 pounds, an hour and a quarter. A loin of 5 pounds, if very fat, from two hours to two hours and a half. A sucking pig, of three weeks old, about an hour and a half.
Poultry. A very large turkey will require about three hours; one of 10 pounds two hours; a small one an hour and a half.
A full-grown fowl, an hour and a half; a mod- | half a pound of best brown sugar and a tableerate sized one an hour and a quarter. A pullet, from half an hour to forty minutes.
A goose, full grown, two hours.
A green goose, forty minutes.
A duck, full size, from an hour and a quarter to one hour and three-quarters.
Venison. A buck haunch which weighs from 20 to 25 pounds will take about four hours and a half roasting; one from 12 to 18 pounds will take three hours and a quarter.
To Broil.
This culinary branch is very confined, but excellent as respects chops or steaks, to cook which in perfection the fire should be clear and brisk, and the grid-iron set on it slanting, to prevent the fat dropping in it. In addition, quick and frequent turning will insure good flavor in the taste of the article cooked.
To Fry Meats, etc.
Be always careful to keep the frying-pan clean, and see that it is properly tinned. When frying any sort of fish, first dry them in a cloth, and then four them. Put into the pan plenty of dripping, or hog's lard, and let it be boiling hot before putting in the fish. Butter is not so good for the purpose, as it is apt to burn and blacken, and make them soft. When they are fried, put them in a dish or hair-seive, to drain, before they are sent to table. Olive oil is the best article for frying, but it is very expensive, and bad oil spoils every thing that is dressed with it. Steaks and chops should be put in when the liquor is hot, and done quickly, of a light brown, and turned often.
Sausages should be done gradually, which will prevent their bursting.
Corned Beef.
Fifty pounds of beef, three pounds of coarse salt, one ounce of saltpetre, three-quarters of a pound of sugar, two gallons of water. Mix the above ingredients together and pour over the meat. Cover the tub closely.
To Pot Beef.
Cut it small, add to it some melted butter, two anchovies boned and washed, and a little of the best pepper, beat fine. Put them into a marble mortar, and beat them well together till the meat is yellow; put it into pots and cover with clarified butter.
To Pot Leg of Beef.
Boil a leg of beef till the meat will come off the bone easily; then mix it with a cow heel, previously cut into thin pieces, and season the whole with salt and spice; add a little of the liquor in which the leg of beef was boiled, put it into a cheese-vat, or cullender, or some other vessel that spoonful of saltpetre to each gallon of the salt and water, pour it over the beef, put a clean large stone on the top of the meat to keep it under the pickle (which is very important), put a cover on the barrel, examine it occasionally to see that the pickle does not leak, and if it should need more, add of the same strength. Let it stand six weeks, then hang it up in the smoke-house, and after it has drained, smoke it moderately for ten days, it should then hang in a dry place. Before cooking let it soak for twenty-four hours; a piece that weighs fifteen or twenty pounds should boil two hours - one half the size, one hour; and a small piece should soak six or twelve hours, according to size.
Potted Lobster or Crab.
This must be made with fine hen lobsters when full of spawn, boil them thoroughly; when cold, pick out all the solid meat, and pound it in a mortar; it is usual to add, by degrees, (a very little) finely powdered mace, black or Cayenne pepper, salt, and, while pounding, a little butter. When the whole is well mixed, and beat to the consistence of paste, press it down hard in a preservingpot, pour clarified butter over it, and cover it with wetted bladder.
To Pot Shad.
Clean the shad, take off the tail, head, and all the fins, then cut it in pieces, wash and wipe it dry. Season each piece well with salt and Cayenne pepper. Lay them in layers in a stone-jar, place between each two layers some allspice, cloves, and stickcinnamon. Cover them with good cidervinegar, tie thick paper over the jar, place them in a moderate oven, and let them remain three or four hours.
To make Bologna Sausages.
Take a pound of beef suet, a pound of pork, a pound of bacon fat and lean, and a pound of beef and veal. Cut them very small. Take a handful of sage leaves chopped fine, with a few sweet herbs. Season pretty high with pepper and salt, take a large well-cleaned gut and fill it. Set on a saucepan of water, and when it boils, put it in, first pricking it to prevent its bursting. Boil it one hour.
To make Oxford Sausages.
Take 1 pound of young pork, fat and lean, without skin or gristle; 1 pound of beef suet, chopped fine together; put in pound of grated bread; half the peel of a lemon, shred; a nutmeg grated; 6 sage leaves, chopped fine; a teaspoonful of pepper; and 2 of salt; some thyme, savory, and marjoram, shred fine. Mix well together and put it close down in a pan till used. Roll them out the size of common sausages, and fry them, in fresh butter, of a fine brown, or broil them over a will let the liquor run off; place a very heavy clear fire, and send them to table hot. weight over it, and it will be ready for use in a day or two. It may be kept in souse made of bran boiled in water, with the addition of a little vinegar.
Dried Beef.
Have the rounds divided, leaving a piece of the sinew to hang up by; lay the pieces in a tub of cold water for an hour; then rub each piece of beef that will weigh fifteen or twenty pounds, with a handful of brown sugar and a tablespoonful of saltpetre, pulverized, and a pint of fine salt; sprinkle fine salt in the bottom of a clean tight barrel, and lay the pieces in, strewing a little coarse salt between each piece; let it lie two days; then make the brine in a clean tub, with cold water and ground alum salt - stir it well; it must be strong enough to bear an egg half up; put in To make Epping Sausages.
Take 6 pounds of young pork, quite free from skin, gristle, or fat; cut it small, and beat it fine in a mortar. Chop 6 pounds of beef suet very fine, shred a handful of sage leaves fine, spread the meat on a clean dresser, and shake the sage over it.
Shred the rind of a lemon very fine, and throw it with sweet herbs on the meat. Grate 2 nutmegs, to which put a teaspoonful of pepper, and a tablespoonful of salt. Throw the suet over it, and mix all well together. Put it down close in the pot, and when used, roll it up with as much egg as will make it smooth.
Hog's Head Cheese.
Take off the ears and noses of four heads, and