Practical gastronomy and culinary dictionary

Boned poultry or game are generally used for stuffing. It is best not to draw the birds until after the flesh is removed. The bones, &c., should be used for stock or fumet de gibier, for sauces, &c.. No. 236. 20, Table showing the Average Time required for Baking Meat 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 . 4^ hours. 1(1 91 >) >» ■^^ >5 >) • ^2 " (\ 1 3_0 )> )) ^ 5> >> • ■'•4 ^ >> Mutton. A joint of mutton weighing 10 lbs. requires 2^ hours. fi 1^ Lamb (should be well done). A leg of lamb requires . . . about 1| hours. Veal (requires to be well done). A joint of veal weighing 10 lbs. requires . 3 hours. Pork (requires to be well done). A joint of pork weighing 8 lbs. requires . 3 hours. ELEMENTARY METHODS AND RULES. 36T Venison (should on no account be overdone). A joint of venison weighing 10 lbs. requires 2^ hours. 6 n 4 A haunch of venison Turkey or Goose. A large -sized turkey requires . A medium- sized turkey or goose requires A small turkey or turkey poult requires 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 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 part- ridges require to be well done. 2 j-3 hours. 14-2 „ . IJ hours. . 1 „ o • 4 » about 1 ,, about IJ hours. >) J- ), 3 >» 4 »» about I hour. 30-35 minutes. 20-25 1 hour to IJ hours. . about ^ hour. 1 »» 2 » from 25-30 minutes. „ 25-30 „ 25-30 „ 20-25 „ 20-25 „ 15-20 „ 15-20 368 RECHEECHE COOKERY. The great secret of cooking game perfectly is con- stant basting. It should be rather under than over done. Just a tint of red in the middle and full of gravy. 21, To Mash, Line or Coat 3Ioul(1s, ttc. Put some crushed ice in a basin or shallow tin ; wipe the mould or moulds thoroughly dry, then pour in almost cold but still liquid aspic or sweet jellies, or chaud-froid sauce. Put the mould on the ice and keep moving round until the liquid completely covers the sides and bottom. When the liquid begins to set pour out the remainder, and put the mould back on the ice. If a thick layer of coating is required, repeat the same operation about 10 or 15 minutes later. 22. To Unmoald, Have a basin of luke-warm water (about 115 to 120 degrees 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. Eemove the mould as soon as the contents become detached. 23, Hints on Boiling Vegetables,