Mutton - A leg of eight pounds will require two hours and a half; a chine or saddle of ten or eleven pounds, two hours and and a half; a shoulder of seven pounds, one hour and a half; a loin of seven pounds, one hour and three-quarters; a neck and breast, about the same time as a loin.
Beef - The sirloin of fifteen pounds, from three hours and three-quarters to four hours; ribs of beef, from fifteen to twenty pounds, will take three hours to three hours and a half.
Veal - A fillet, from twelve to sixteen pounds, will take from four to five hours, at a good fire; a loin, upon the average, will take three hours; a shoulder, from three hoars to three hours and a half; a neck, two hours; a breast, from an hour and a half to two hours.
Lamb - Hind-quarter of eight pounds will take from an hour and three-quarters to two hours; fore-quarter of ten pounds, about two hours; leg of five pounds, from an hour and a quarter to an hour and a half; shoulder or breast, with a quick fire, an hour.
Pork - A leg of eight pounds will require about three hours; griskin, an hour and a half; a spare-rib of eight or nine pounds will take from two hours and a half to three hours to roast it thoroughly; a bald spare-rib of eight pounds, an hour and a quarter; a loin of five pounds, if very fat. from two hours to two hours and a half; a sucking pig, of three weeks old, about an hour and a half.
A full-grown fowl, an hour and a half; a moderate sized one, an hour and a quarter.
A pullet, from half an hour to forty minutes.
A goose full-grown, two hours.
A duck, full size, from an hour and a quarter to one hour and three quarters.
Venison - A buck haunch which weighs from twenty to twenty-five pounds will take about four hours and a half roasting; one from twelve to eighteen pounds, will take three hours and a quarter.