Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

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, 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. MOULDS. _Mould for Meat Pies._--A mould for meat pies may be round or oval; it must be in two pieces, fastened together by a kind of hinge.