Meat, general rule for roasting and boiling.
The general rule for roasting and boiling meat is as follows: fifteen minutes to a pound in roasting, twenty minutes to a pound in boiling.
On no account whatever let the least drop of water be poured on any roast meat; it soddens it, and is a bad contrivance to make gravy, which is, after all, no gravy, and totally spoils the meat.