Enquire within upon everything by Robert Kemp Philp

The neck and breast are, in small families, commonly roasted together. The cook will then crack the bones across the middle before they are put down to roast. If this is not done carefully, the joint is very troublesome to carve. Time for a breast, an hour and a quarter. The breast when eaten by itself is better stewed. It may be boned, rolled, and then roasted. A belly of pork is excellent in this way, when boned, stuffed, and roasted.