Meat
Description
This section is from the book "Hand-Book Of Practical Cookery", by Pierre Blot. Also available from Amazon: Hand-Book of Practical Cookery, for Ladies and Professional Cooks.
Meat
The time it takes to cook meat depends as much on the quality of the meat as on the fire. Some persons like meat more done than others; in many cases you must con-sult your own taste or that of your guests.
Beef, lamb, mutton, and game, may be eaten rather underdone, according to taste; domestic fowls must be properly cooked; but pork and veal must always be over-done, or else it is very unwholesome, if not dangerous.
The following table may be used as a guide:
Bear and Buffalo,...................................... | a five-pound piece,... | 5 to 7 hrs. |
Do. do. | 3 to 4 hrs. | |
Beef,........................................................... | Do. do. | l hr. 30 m. |
Do................................................................ | a ten pound piece,... | 2 hrs. 30 m. |
Capon,......................................................... | a large one,.................. | 1 hour. |
Chicken,......................................................... | a middling-sized one, | 45min. |
Duck,.............................................................. | a large one,................. | 45 min. |
Do...................................................... | a small one,................. | 30min. |
Goose,............................................................ | a large one,................... | 2 hours. |
Do................................................. | a small one,................. | 1 hr. 30 m. |
a fat one,.................... | 30 min. | |
Do do. do. do.... | a lean one,.................. | 20 min. |
Guinea Fowl,................................................... | a middling-sized one, | 1 hour. |
Hare,............................................................ | an old one,................. | 1 hr. 30 m. |
Do..................................................................... | a young one,.............. | about 1 hr. |
Lamb and Kid,................................................ | a large quarter,........... | 1 hour. |
Do. do.................................................. | a small one,............... | 45 min. |
Mutton,.......................................................... | a four-pound piece,... | 1 hour. |
Do................................................................... | a six ,, ,, | 1 hr. 30 m. |
a middling-sized one, | 30 to 45 m. | |
Pigeon,......................................................... | one,............................... | 30 min. |
Pork, ............................................................ | a two-pound piece,. | 1 hr. 15 m. |
Do................................... | a four ,, ,, | 2 hours. |
Quail, .......................................................... | one,............................. | . 20 min. |
Sucking-Pig, ................................................ | a large one,................. | . 2hrs. 30 m. |
Do. do........................... | a small one,.............. | .. 2 hours. |
Rabbit,................................ | a middling-sized one | 30 to 45 min. |
Robin, Blackbird, Fig-pecker, High-holder, Lapwing, Meadow Lark, Plover, Reed-bird, Thrush, Yellowbird, and other small birds,.............. | 15 to 20 min. | |
Turkey, ........................................................ | a large one,............... | .. 1 hr. 30 m. |
Do..... .............................. | a small one,............... | .. about 1 hour. |
Veal,................ ................ | a two-pound piece,. | . 1 hr. 15 m. |
Vension, ..................................................... | a four ,, ,, | . about 1 hour. |
The following table may be used as a guide to know bow long meat may be kept, in a cool, dry, and dark Place : and protected from flies or other insects:
In Summer. | In Winter. | |
Bear and Buffalo,........................................ | 3 to 4 days. | 10 to 15 days |
Wild Boar and Woodchuck,......................... | 3 to 4 " | 8 to 10 " |
Beef and Pork,............................................. | .2 to 4 " | 6 to 10 " |
Capon,........................................................ | ,2 to 3 " | 4 to 8 " |
Chicken, old one,....................................... | .3 to 4 " | 4 to 10 ,, |
Do. young one,.............................. | l to2 " | 2 to 6 " |
Deer, Partridge, Pheasant, Prairie-Hen, Quail, Guinea-Fowl, and Turkey,.................. | .2 to 3 " | 6 to 10 ,, |
Duck and Goose,............................................ | 3 to 4 ,, | 4 to 8 " |
Hare and Rabbit,............................................... | .2 to 3 " | 4 to 8 " |
Grouse, Heathcock, Snipe, and Woodcock,.. | 3 to 4 " | 8 to 15 " |
Lamb, Kid, Sucking Pig, and Veal,........................ | ,2 to 3 ,, | 3 to 6 ,, |
Mutton,................................................................. | 2 to 3 " | 6 to 10 ,, |
Pigeons, Blackbirds, Fig-peckers, High-holders, Lapwings, Meadow Larks, Plovers, Reed-birds, Robins, Thrushes, Yellow-birds, and other small birds,....... | 2 to 3 ,, | 6 to 10 ,, |
The time must be reduced one-half in summer, in stormy or damp weather, and one-third in winter, in thawing or rainy weather.
Fish
When cleaned and prepared as directed, place it in a crockery stewpan, cover it with cold water, add a little salt, two or three sprigs of thyme, and one or two bay-leaves. It will keep thus for some time.
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