Cassell's dictionary of cookery

When the meat was dissected off with the utmost care, the bones weighed 16 oz. Hence the weight of meat, properly roasted and fit for the table,, was but 7 lbs. 11 oz., out of 11 lbs. 1 oz. origi-. naUy submitted to experiment. Other part* were submitted to similar tests, and we learn cf mutton: — A leg of mutton, weighing 9^ lbs.,. when boiled gave 1 lb. of bone, shank included ; it lost in the boiHng 1 lb. 2 oz. ; the meat weighed 7 lbs. 2 oz. A similar leg, weighing ■ 9 lbs. 6 oz., afforded 15 oz. of bone, and lost- 12 oz. in the boihng; the meat weighed 7 lb&. 1 1 oz. A leg of small Scotch mutton, weigh- ing 6 lbs., afforded lO^- oz. of bone, lost 5^oz'. in the boiling, and the meat weighed 5 lbs. The following experiments are miscellaneous :— =. A fore-quarter of lamb, weighing 9 lbs., af- forded, when roa.sted, 20 oz. of bone, and lost 1| lbs. in the roasting ; the meat weighed Gibs. A hand of salt pork, weighing 4 lbs. 5 oz., lost in boiling 1 1 oz. ; the bone weighed 9 oz. ; the 1 meat was 8 lbs, 1 oz, A knuckle of veal, weighing MEA ( 414 ) MEA 6 IIds. when duly boiled lost -3- lb. Its bone, perfectly cleared of meat, weighed 2 lbs. 6 oz.; the meat weighed 3 lbs. 2 oz. A goose, pro- perly trussed, weighed 4^^ lbs. ; in this state it was roasted, and when sufficiently done was found to have lost 18 oz. The skeleton weighed 12 oz. ; the meat weighed 3 lbs. A turkey, with its liver and gizzard, weighing 4 lbs. 14 oz., was boiled; itlo8tl2oz. ; the skeleton weighed ISj oz. ; the meat 3 lbs. 4 J- oz. A young duck, weighing 20 oz., lost 5,f oz. in roasting; its bones weighed 2Jg oz. ; the meat was 12:^ oz. A fowl, with its liver and gizzard, weighing IJ lbs., was roasted; it lost 3 oz. ; the skeleton weighed 41^ oz., and the flesh IGJ-oz. A fine mackerel which, when trimmed and ready for boiling, weighed 23^ oz. (including the weight of the roe, 23^ oz.) It lost If oz. in the boiling ; the skeleton, carefully collected, along with giUs, fins, and tail, weighed 41- oz. Meat Croquettes. — Take any kind of cooked moat at hand. The remains of fowl, a few slices of ham, with an appropriate season- ing of chopped nnishrooms, grated nutmeg, pepper, &c. ; or cold roast beef, with a small bunch of mixed savoury herbs, some minced shallot, an anchovy, popper, and salt. Put the meat into a stewpan. If fowl, allow to every half pound of meat two ounces of ham, which may be chopped, or cut in small shoes. Moisten with three table-spoonfuls of white sauce, and stew for a few minutes, when stir in the yolks of three eggs, and let it stand until the eggs are set. Turn the meat out on a Large dish, spread it over evenly, and when quite cold divide it into equal portions, and, with the help of fine bread-crumbs, roU into balls or make them taper, according to fancy ; smear woU with egg, and cover thickly with more bread-crumbs. Fry at once in boiling lard, drain, and serve on a napkin, with a garnish of parsley. For beef croquettes, add oysters, cut into four, after the eggs have set, and use some of their liquor for the sauce. Time, from five to eight minutes to fry. Sufficient, a pound of meat for three persons. Meat. Essences and Extracts of.—