The complete servant / Being a practical guide to the peculiar duties and business of all descriptions of servants, from the housekeeper to the servant of all-work, and from the land steward to the foot-boy. With useful receipts and tables

by servant Samuel Adams; Sarah Adams

Ribs of Beef, of nearly the same weight, being thinner, will require half an hour less.

Mutton.—A Leg of eight or nine pounds, will take about two hours.

A Loin or Neck, from an hour and a half to an hour and three quarters.

A Breast, an hour and a quarter.

Veal requires to be managed as beef.

A Fillet, of fourteen or sixteen pounds, will take five hours.

(It must be placed at a distance from a strong fire at first, in order to be thoroughly soaked)

A good Loin, will take full three hours.

A Breast, from an hour and a half to two hours.

A Hind-quarter, of eight pounds, about two hours.