Читать книгу Hand-Book of Practical Cookery, for Ladies and Professional Cooks - Pierre Blot - Страница 61

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 consult 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 overdone, 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.
Wild Boar and Woodchuck,	Do. do.	3 to 4 hrs.
Beef,	Do. do.	1 hr. 30 m.
Do.	a ten pound piece,	2 hrs. 30 m.
Capon,	a large one,	1 hour.
Chicken,	a middling-sized one,	45 min.
Duck,	a large one,	45 min.
Do.	a small one,	30 min.
Goose,	a large one,	2 hours.
Do.	a small one,	1 hr. 30 m.
Grouse, Heathcock, Snipe, and W'dcock,	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.
Partridge, Pheasant, and Prairie-Hen,	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,	2 hrs. 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, Yellow-bird, 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.
Venison,	a four " "	about 1 hour.

The following table may be used as a guide to know how 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,	1 to 2 "	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, 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.