1064. Poultry, Game, &c.
| H. | M. | |
|---|---|---|
| A small capon, fowl, or chicken requires | 0 | 26 |
| A large fowl | 0 | 45 |
| A capon, full size | 0 | 35 |
| A goose | 1 | 0 |
| Wild ducks, and grouse | 0 | 15 |
| Pheasants, and turkey poults | 0 | 20 |
| A moderate sized turkey, stuffed | 1 | 15 |
| Partridges | 0 | 25 |
| Quail | 0 | 10 |
| A hare, or rabbit, about | 1 | 0 |
| Leg of pork, 1/4 hour for each pound, and above that allowance | 0 | 20 |
| Chine of pork, as for leg, and | 0 | 20 |
| A neck of mutton | 1 | 30 |
| A haunch of venison, about | 3 | 30 |
1065. Effectiveness of Roasting
Roasting, by causing the contraction of the cellular substance which contains the fat, expels more fat than boiling. The free escape of watery particles in the form of vapour, so necessary to produce flavour, must be regulated by frequent basting with the fat which has exuded from the meat, combined with a little salt and water—otherwise the meat would burn, and become hard and tasteless. A brisk fire at first will, by charring the outside, prevent the heat from penetrating, and therefore should only be employed when the meat is half roasted.
1066. The Loss by Roasting (General)
The loss by roasting is said to vary from 14-3/8ths to nearly double that rate per cent. The average loss on roasting butcher's meat is 22 percent.: and on domestic poultry, 20-1/2.
1067. The Loss by Roasting (Specific)