Instruction in cookery (Methuen's text-books, Thompson)

Per Pound. Per Pound. s. d. s. d Legs (12 to 20 lb.) O IO Breast (whole), about Loins (whole) from 8 lb. O 61 13 lb. - 0 8 Breast (best end) O 9 Loins (middle) - 0 10 Neck (whole), about ,, (kidney end) - 0 11 12 lb. - 0 7 Loins (chump end), Neck (best end) - I O under 5 lb. - 0 9 h Neck (middle), 2 to Shider (whole), about 3 lb. 0 8 12 lb. - o 7i Neck (scrag) 0 5 Oyster 0 10 Knuckles (according Fillet, 5 lb. and upto cut) - 5d. to 8d. wards 1 1 Veal for pies (all Cutlets 1 3 meat) 0 10 PORK Per Pound. Per Pound. s. d. ! s. d. Legs (fresh or salt) - O 8| Beef sausages - 0 5 Legs (small), under Pork ,, O 9 8 lb. 0 9i Pork ,, (farm - Loins, hind, with house) - O 9 kidney - H|w M Pork sausages (tomato Loins, fore 0 9 flavoured) 0 9i Neck end up to 4 lb. - 0 7i Midget sausages (about Middle 0 11 24 to the pound) 0 10 Hands 0 7 Bologna 0 10 Hand and spring 0 7\ Smoked (per bundle Heads 0 4 of 6) 0 10 Streaky (salt) - 8d. to9d. Ham and tongue I 0 tables, served with meat, the following guide is given to quantity : Vegetables — Haricot beans : 2 oz. to each child. Cabbage: a medium-sized cabbage will do for four people. SUNDRIES Calves’ heads (each) Ox kidneys (each) iod. from 3s. 6d. to ,, brains (per set) 6d. 6s. 6d. ,, palates (each) 5d- Calves’ heads (half) - 2S. tO 3s. 6d. ,, tongues (each) from 3s. 6d. to 5s. 6d, , , feet 6d. ,, feet (each) - iod. Calves’ sweetbreads ,, liver (per pound) - 6d. (pair) - - 3s. 6d. to Sheep’s brains (per 5s. 6d. set) - Sheep’s hearts (each)- 3d. Calves’ liver (per 4d. pound) - IS. , , heads (each) - Sheep’s liver (per iod. Calves’ hearts from - 6d. ,, tails (each) Calves’ brains (per 6d. pound) - Sheep’s tongues (each) gd. 3d. set) - 8d. Pigs’ fry (per pound) 6d. Tripe (per pound) 8d. ,, liver (per pound) 7d. Celery : I stick for 1 Jd. will be enough for six children. Turnip tops : 3d. will be enough for twelve children. Rice : 1 o z. to each child. Beetroot : 1 for six children. Carrot : 1 large or 2 small ones each. Turnip : \ large or 1 small to each child. Beans : 1 peck for twelve dinners. Meat- Scrag of mutton : six children to 1 lb. Shin of beef : six children to 1 lb. Hearts : a beast’s heart for four. Liver and bacon : \ rasher for each child, six dinners for 1 lb., but it is best to buy a piece of bacon and cut it yourself with a sharp hot knife. In calculating for puddings, the following may be taken into consideration : Milk Pudding — 1 pint of milk and 2 oz. of rice will make a pudding for four children. Skim milk as such is difficult to procure in London, but it may be used in the country with the addition of a little finely chopped suet or vegetable fat. If tapioca is used, it should be soaked in cold water, and this economizes the milk. Yorkshire Pudding — J pint milk (or milk and water), J egg, 2 tablespoonfuls of flour. If baked well with plenty of smoking hot dripping in the tin (9 by 6 inches), this should make enough for four people if liked thin. If liked very thick, twice the quantity will be required. Butter-milk, if it can be obtained, may be used in all these puddings, but it is difficult to get in some places.