The Boston cooking-school cook book

1 50 Beef, rump, rare, weight 10 lbs. 1 35 Beef, rump, well done, weight 10 lbs. 1 55 Beef, (fillet) 20 to 30 Mutton (saddle) 1¼ to 1½ Lamb (leg) 1¼ to 1¾ Lamb (fore-quarter) 1 to 1¼ Lamb (chops) in paper cases 15 to 20 Veal (leg) 3½ to 4 Veal (loin) 2 to 3 Pork (chine or sparerib) 3 to 3½ Chicken, weight 3 to 4 lbs. 1 to 1½ Turkey, weight 9 lbs. 2½ to 3 Goose, weight 9 lbs. 2 Duck (domestic) 1 to 1¼ Duck (wild) 20 to 30 Grouse 25 to 30 Partridge 45 to 50 Pigeons (potted) 2 Fish (thick), weight 3 to 4 lbs. 45 to 60 Fish (small) 20 to 30 Frying Muffins, Fritters, and Doughnuts 3 to 5 Croquettes and Fishballs 1 Potatoes, raw 4 to 8 Breaded Chops 5 to 8 Fillets of Fish 4 to 6 Smelts, Trout, and other small Fish 3 to 5 NOTE.—Length of time for cooking fish and meat does not depend so much on the number of pounds to be cooked as the extent of surface exposed to the heat. CHAPTER III BEVERAGES A beverage is any drink. Water is the beverage provided for man by Nature. Water is an essential to life. All beverages contain a large percentage of water, therefore their uses should be considered:— I. To quench thirst. II. To introduce water into the circulatory system. III. To regulate body temperature. IV. To assist in carrying off waste. V. To nourish. VI. To stimulate the nervous system and various organs. VII. For medicinal purposes. Freshly boiled water should be used for making hot beverages; freshly drawn water for making cold beverages. TEA Tea is used by more than one-half the human race; and, although the United States is not a tea-drinking country, one and one-half pounds are consumed per capita per annum. All tea is grown from one species of shrub, _Thea_, the leaves of which constitute the tea of commerce. Climate, elevation, soil, cultivation, and care in picking and curing all go to make up the differences. First-quality