Ribs,—(No. 45.)
About an hour to an hour and a quarter: joint it nicely, crack the ribs across, and divide them from the brisket after it is roasted.
Loin,—(No. 46.)
An hour and a quarter.
Neck,—(No. 47.)
An hour.
Breast,—(No. 48.)
Three-quarters of an hour.
PORK.—(No. 49.)
The prime season for pork is from Michaelmas to March.