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.