for a spit, in small families, and for want of that, ten or a dozen yards of worsted, folded to a proper length, will answer the purpose very well. Meat if hung to be roasted, should have its ends changed when about half done. A good meat skreen, lined with tin, should always be set before the fire when roasting; it keeps off the cold air, renders the heat more equable, and saves coals.

After all, the above General Rule is liable to many exceptions. If the meat be fresh killed, or the weather be cold, a good joint will require half an hour longer than if the meat be tender and the weather temperate or warm. We give the following particulars as a more certain guide to the Cook, in most cases on this important point.

BEEF.-A Sirloin of about sixteen pounds, will take three hours and a half or four hours.

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.

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 Hure 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.
A middle sized Foul,-thirty or forty minutes.
A Capon,-thirty or thirty-five minutes.

A Duck,-twenty or thirty minutes.

A small Fowl or Chicken,-twenty minutes.
A Partridge,-twenty or twenty-five minutes.
A Turkey Poult,-twenty minutes.
A Pheasant,-fifteen minutes.

Wild Ducks, or Grouse,-fifteen minutes.
Pigeons,-fifteen minutes.

Quails, and small Birds,―ten minutes.

Tame Fowls require more roasting than wild ones.
Poultry should not be dressed in less than four days.

All fowls must be well washed, and singed when put down to the fire, and they must be kept well basted with butter.

Examples in Roasting.

A SIRLOIN OF BEEF.

Wipe it clean and dry, and tie paper over the fat parts to preserve them. Baste it immediately with dripping, and frequently afterwards. Within the last half hour, sprinkle it with a little salt, baste it with butter, and dredge it with flour, and as soon as the froth has risen, dish it up. Garnish with horse-radish, scraped fine. If it weigh 15 lbs. or 16 lbs. it will require nearly four hours.

THE RIBS, OR OTHER JOINTS OF BEEF,

Must be roasted in the same way. If fifteen or twenty lbs. they will take three hours and a half, more or less according to circumstances.

LEG, SHOULDER, LOIN OR NECK OF MUTTON.

Let it be well basted and frothed in the same manner as directed for the Sirloin of Beef. The time and dressing will be according to its weight.

A LOIN OF VEAL,

Will take about three hours roasting. Paper the kidney, fat, and back, to preserve them,-Some will have it sent up with a toast to be eaten with the delicate fat of the kidney; brown it, and pour good melted butter over it. Garnish with slices of lemon and force-meat balls.

LAMB.

The Hind-quarter.-The leg and loin are best dressed to.

gether; baste and froth it as directed for beef. Serve it up with green mint-sauce and a salad.

The Leg, Shoulder, Ribs, Loin, Neck, and Breast are all to be dressed, and served up, in the same way.

FOWLS.

Turkeys and Fowls are to be roasted by a clear brisk fire, in the same way as each other, only allowing time according to their size. In drawing Poultry care must be taken not to break the gall-bag. The sinews of the thighs of Turkeys and large Fowls should be pulled out, and they should be trussed with the legs outward.-Wash well, dry, singe, extract the plugs, and dredge before roasting.

A GOOSE.

Stuff the Goose with onion, sage, pepper, and salt, fasten it tight at the neck and rump, and then set it down to the fire, at first, at some distance, bringing it nearer by degrees, -Paste a slip of paper over the breast-bone, and when the breast is rising, take it off. Send a good gravy up in the dish; but first take a table-spoonful of made mustard, half a tea-spoonful of cayenne pepper, and three spoonsful of port wine; mix and pour it hot into the body of the goose, by a slit in the apron: this will wonderfully improve the stuffing, and is, as Dr. Hunter says, a secret worth knowing.

All poultry must be nicely drawn, picked, the plugs removed, and the hair carefully singed off with white paper, and then will washed and dried.

Baking.

We do not much approve of baking butcher's-meat, as a subtitute for roasting it, though it cannot be denied that some articles may be baked to answer nearly as well as if roasted; and when a great dinner is to be prepared it may be convenient to send a dish or two to the oven, but over these the cook can have no controul, and must, therefore, depend entirely on the baker. The following are articles that may with most advantage be baked, provided the meat be good and fat, and the baker be very attentive:-A sucking-pig, goose, some joints of beef, leg and shoulder of mutton, leg and loin of pork, fillet of veal, ham, hare, sprats, and other small kinds of

fish in pans, or jugs. To poor families, however, the oven affords great convenience as well as a considerable saving of expense and trouble.

Beef loses about one third of its weight by baking.

A SUCKING PIG.

Let it be prepared as for roasting; fasten buttered paper on its tail and ears to prevent their being scorched; and send with it a little butter, tied up in a bit of cloth, to baste its back with, occasionally, which the baker must be requested to do.

Broiling.

For this operation let the fire be brisk and clear. The bars of the gridiron must be bright at top and clean betwixt; wipe the gridiron quite clean with a cloth, make its bars hot, and rub them with nice mutton suet, before you lay on the meat. Set the gridiron slanting over the fire, to prevent the fat dropping into it so as to occasion a smoke, which must be prevented. We shall give as an example in this branch of cookery,

A RUMP STEAK.

rump,

The steak should be cut from the middle of the must be about half an inch thick, and have been kept till tender. Broil it quick, and turn it often, with steak-tongs, to keep in the gravy and make it a nice brown; it will be done in fifteen or twenty minutes. Having ready, before the fire, a warm dish, with a table-spoonful of catsup, and a little minced shallot or onion, lay the steak on it, rub it over with a little butter, and garnish the dish with piekles and horse-radish scraped fine.

Frying.

FRYING is, in fact, boiling in fat. Before you begin to fry, rub the inside of the Frying-pan with a little fat, warm it and wipe it out with a cloth, quite clean.-To fry fish, half fill the pan with fat, olive oil, nice fresh lard, clarified drippings, or beef or mutton suet;

-but whatever fat be used let it be perfectly sweet, free from salt, and nice and clean. Keep a brisk fire, and make the fat very hot, which may be known by its having done hissing. When ready, carefully drain it quite dry before the fire.

We give the following as an example of the best method of Frying SOLES, and most other kinds of fish:

Let them be quite fresh, and some time before you dress them, wash them thoroughly, and wipe them with a clean cloth, quite dry.If to be fried with bread-crumbs, beat up an egg, the white and yolk together, quite well, dip the fish in the egg, and cover them completely with grated crumbs, and if you wish the fish to look still better, do them twice over with egg. The fish, if large, may be cut into pieces, the proper size for the table, otherwise they may be fried whole; when cut they must be dished up as if whole. Let the fat in the pan be sufficient to cover the fish, and when it quite boils, and begins to smoke, put in the fish; it will be nicely browned in about five minutes, when it should be turned, and fried just as long on the other side. When done lay them on a soft cloth, before the fire, and turn them every two or three minutes, till they are perfectly dry on both sides.

The fat in which any thing is fried will serve to fry the same kind of thing several times.

Broths, Soups, Stock, &c.

CLEANLINESS in this, as in every department of kitchen business, must ever be held as the leading principle, and will contribute most to the satisfaction of all parties.