Roast Fore-Quarter, Leg, Neck, Breast, or Shoulder

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (1)
for basting
Instructions (8)
  1. If a large fore-quarter, roast for an hour and a half.
  2. If a small fore-quarter, roast for an hour.
  3. Paper the out-side of the meat.
  4. Baste with good butter.
  5. Use a very quick fire.
  6. If roasting a leg, cook for about three-quarters of an hour.
  7. If roasting a neck, breast, or shoulder, cook for three-quarters of an hour.
  8. If the neck, breast, or shoulder is very small, half an hour will do.
Original Text
If a large fore-quarter, an hour and a half; if a small one, an hour. The out-side must be papered, baste with good butter, and you must have a very quick fire; if a leg, about three quarters of an hour; a neck, a breast or shoulder, three quarters of an hour; if very small, half an hour will do.
Notes