Around-the-world cook book

Beef rolled, rib or rump, per pound. 12 to 15 Beef long or short fillet 20 to 30 Chickens, 3, to 4 pounds weight .... 1 to 1 lA Duck, tame 40 to 60 Lamb, well-done, per pound 15 Mutton, rare, per pound 10 Mutton, well-done, per pound 15 Pork, well-done, per pound 30 Turkey, 10 pounds 2 to 3 Veal, well-done, per pound 20 BOILING Beef k la mode 3 to 4 Corned beef 3 to 5 Fowls 2 to 3 Ham 5 Mutton 2to 3 Pigeon, potted 2 Smoked tongue 3 to 4 Sweetbreads 20 to 30 Turkey 2 to 3 Veal, per pound 20 minutes minutes minutes minutes hours minutes minutes minutes minutes minutes hours minutes hours hours hours hours hours hours hours minutes hours minutes BROILING Chickens 20 minutes Chops 8 minutes Steak 4 to 8 minutes FRYING Bacon 3 to 5 minutes Breaded chops 6 to 10 minutes Croquettes 5 minutes WHAT TO SERVE WITH MEATS Roast lamb (hot or cold) — Serve mint sauce, French salad, new potatoes, cut cucumber. Braised lamb — Serve peas, young carrots, and turnips. Roast veal — Serve thick brown gravy, rolled bacon, tomato sauce, horseradish sauce, quarters of lemon, forcedmeat balls, French beans. Stewed veal — Serve parsley sauce, cooked carrots and turnips cut in dice or small balls, peas. Calf's head (boiled) — Serve parsley sauce, croutons. Fricasseed veal — Serve sippets of toast, slices of lemon, rolls of bacon, pickle. Roast pork — Serve sage and onion stuffing, apple sauce, thick brown gravy, piquante sauce, turnips. Grilled pork cutlets — Serve mustard sauce, fried potatoes. Baked ham — Serve orange salad, Madeira sauce. Boiled ham — Serve champagne sauce, puree of spinach, horseradish. Roast saddle of mutton — Serve red currant jelly, cranberry jelly, baked potatoes. Boiled mutton — Serve parsley, caper sauce, carrots and turnips, leeks. Mutton cutlets — Serve mashed potatoes, brown sauce, or tomato sauce, green peas, sorrel sauce, strips of truffle, gherkins, ham. Roast neck of mutton — Serve braised carrots. Grilled breast of mutton — Serve brown sauce, caper sauce, grilled tomatoes, grilled mushrooms. Roast loin of mutton — Serve brown sauce, caper sauce, piquante sauce, baked potatoes. Grilled mutton kidneys — Serve potato chips, maitre d 'hotel butter, grilled tomatoes. Stewed mutton kidneys — Serve croutons, grilled mushrooms. Roast beef — Serve horseradish sauce, Yorkshire pudding, tomatoes stuffed with mushrooms. Stewed fillet of beef — Serve macaroni, or spaghetti. Roast turkey — Serve cranberry jelly. Grilled steak or grilled fillet of beef — Serve maitre d 'hotel butter, fried potatoes, horseradish, grilled mushrooms, grilled tomatoes, fried onions, mushroom sauce, champagne sauce. ROAST TURKEY WITH OYSTERS Turkey, 1 (10 pounds), Oysters, 1 pint, Bread-crumbs, 1 quart, Butter, 2 tablespoons, Salt, 1 teaspoon, Pepper, 1 teaspoon, Thyme, a pinch. Work the butter into the bread-crumbs. Add a teaspoon of salt, a teaspoon of pepper, and a pinch of thyme. Mix these well together and moisten with 2 tablespoons of the oyster liquor. Drain the oysters and stuff the turkey with alternate tablespoons of the bread-crumbs and of the oysters. Sew up the opening.