A Fore-quarter, of ten pounds, about two hours.
A Leg or Loin, about an hour and a quarter.
A Breast, three quarters of an hour.
Pork, as it must be well soaked and well done, requires longer time, in proportion, than any other meat.
A Hare will require an hour, at the least, and care must be taken that both ends be done enough. It should be well basted; first, with a pint of milk, or salt and water, then floured and basted with butter; when half done, it should be cut between the shoulders and the neck, to let out the blood.
A large Turkey, will require two hours roasting.
A smaller one,—one hour and a half.
A small one,—one hour and a quarter.
A Goose,—one hour.
A large Fowl,—about three quarters of an hour.