1058. Roasting a Fore-Quarter
Fore-quarter of ten pounds, about two hours.
1059. Preparation
It is a pretty general custom, when you take off the shoulder from the ribs, to rub them with a lump of butter, and then to squeeze a lemon or Seville orange over them, and sprinkle them with a little pepper and salt.
Hope is the Most Common of All.
1060. Roasting a Leg
Leg of five pounds, from an hour to an hour and a half.