_A small one_,—one hour and a quarter. _A Goose_,—one hour. _A large Fowl_,—about three quarters of an hour. _A middle sized Fowl_,—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 together; 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.