1042. A Shoulder
A shoulder, of seven pounds, an hour and three-quarters, or even two hours. If a spit is used, put it in close to the shank-bone, and run it along the blade-bone.
1043. A Loin of Mutton
A loin of mutton, from an hour and a half to an hour and three-quarters. The most elegant way of carving this is to cut it lengthwise, as you do a saddle. A neck, about the same time as a loin. It must be carefully jointed to prevent any difficulty in carving.
1044. The Neck and Breast
The neck and breast are, in small families, commonly roasted together. The cook will then crack the bones across the middle before they are put down to roast. If this is not done carefully, the joint is very troublesome to carve. Time for a breast, an hour and a quarter. The breast when eaten by itself is better stewed. It may be boned, rolled, and then roasted. A belly of pork is excellent in this way, when boned, stuffed, and roasted.