The new century cookery book

17. Table showing the Average Time required for Baking M. eat or Birds. — The exact time required for all joints depends necessarily on a variety of circumstances, the kind of fire employed, size and thickness of a joint, the time of year, &c., by which the cook must be guided, and use his or her judgment. Beef (should be rather under than over done). A joint of beef weighing 20 lbs. requires about 4f hours „ „ 10 „ „ „ 2£ „ 6 „ „ „ lf-2 „ Mutton. A joint of mutton weighing 10 lbs. requires 2f hours. 6 „ „ If „ „ „ 4 „ „ If „ Lamb (should be well done). A small leg of lamb requires . . about If hour. Veal (requires to be well done). A joint of veal weighing 10 lbs. requires . 3 hours. „ „ 5 „ „ . n „ Pork (requires to be well done). A joint of pork weighing 8 lbs. requires . 3 hours. „ „ 6 „ „ . . 2 „ Venison (should on no account be overdone). A joint of venison weighing 10 lbs. requires 2f hours. „ „ 6 „ „ ll „ A haunch of venison . . . „ 4 „ Turkey or Goose. A large-sized turkey requires A medium-sized turkey or goose requires A small turkey or turkey poult requires 2f-3 hours. H-2 „ U Capon Fowl. A poularde or capon requires A large fowl requires . A medium- sized fowl requires A gosling requires Hare. A hare requires . A leveret requires A rabbit requires Pheasant. A large pheasant requires . A small pheasant A pigeon requires A partridge requires . Game. Black game requires . A woodcock requires . A grouse requires A quail requires A golden plover requires A snipe requires . A fig-pecker requires . A teal requires . .Ortolans require . . Larks require . 1{ hour. • 1 • I „ about 1 „ about 1£ hour. ,, 1 about | hour. „ * „ . 30-35 minutes. 20-25 „ 1 hour to lj hour. . about | „ >> i » from 25-30 minutes. „ 25-30 „ 25-30 „ 20-25 „ 20-25 „ 15-20 „ 15-20 Brown meats, such as beef and mutton, whether served as roast or removes, should rather be under than over done. Veal, pork, lamb, and poultry, pheasants and partridges require to be well done. The great secret of cooking game perfectly is constant basting. It should be rather under than over done. Just a tint of red in the middle and full of gravy. 18. Fat for Buttering Moulds , &c. — Chop rather finely a pound of kidney suet, freed from skin, put it into a saucepan with about a gill of cold water and cook over a slow fire till quite clarified ; stir occasionally to prevent burning. Strain, and add one pound of fresh butter to the clarified fat. Stir over the fire till the substance has become quite clear. Fat thus prepared will be found far more satisfactory and more serviceable than melted butter, which is generally used for ^he purpose of greasing or buttering moulds. 19. To Fnmould. — Have a basin of lukewarm water (about 115° to 120° Fahr.), dip in the mould quickly for a second or two ; remove it quickly, hold securely, give it a brisk shake, and turn on to a cold dish. Remove the mould as soon as the contents become detached. 20. Hints on Boiling Vegetables. — All green vegetables should be put on the fire into fast-boiling, slightly salted water, so that they may be brought quickly to the boiling point again. They should never be left to steep too long in cold water before boiling, as this will tend to toughen them, and in many cases destroys colour and flavour.