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Other Recipes from TIME TABLE FOR COOKING

Vegetable Meat Pie
Roasting
Broiling
Boiling


ROASTING

(Time Table For Cooking) - (The International Jewish Cook Book)







Allow 15 minutes to warm the meat through, and after that, figure the
time.
Beef (rare), 12 to 15 minutes per pound; (well done), 15 to 18 minutes.
Lamb 18 minutes per pound
Mutton 20 minutes per pound
Veal 30 minutes per pound
Chicken, 4lb about 2 hours, or 20 minutes per pound
Turkey, 10lb about 3-1/2 hours, or 20 minutes per pound
Goose, 8lb about 2 hours, or 15 minutes per pound
Duck 40 to 60 minutes per pound

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ROASTING

2 cups finely cut shrimp; scallops; lobster or crab meat
2 tablespoons butter
1 tablespoon flour
1 cup milk
2 hard boiled eggs
1 teaspoon salt
cayenne pepper to taste
1/4 teaspoon paprika
1/4 cup sherry
If canned fish is used cover with cold water 20 minutes and drain.
Melt butter in sauce pan; add flour and stir until smooth; add milk
slowly; boil until thick. Rub yolks of eggs through strainer and add,
stirring until smooth; add seasoning, and finely chopped egg whites;
add fish which has been cut into small pieces; put all in top of
double boiler over fire for 15 minutes; add sherry and serve
immediately.

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POT ROASTING

Fresh meat should be put into boiling water and boiled over hot fire
for about 5 minutes; reduce heat and boil very gently about 20 minutes
for each pound. Salt and spices may be added for seasoning; vegetables
may be boiled in water with the meat. The broth of boiled meat should
always be saved to use in soups, stews and gravies. Salt meats should
be put over the fire in cold water, which as soon as it boils should
be replaced by fresh cold water, repeating until water is fresh enough
to give meat a palatable flavor. Salted and smoked meats require about
30 minutes very slow boiling, to each pound. Vegetables and herbs may
be boiled with them to flavor. When they are cooked the vessel
containing them should be set where they will keep hot without boiling
until required, if to be served hot; if to be served cold, they should
be allowed to cool in the liquor in which they were boiled. Very salty
meats, or those much dried in smoking should be soaked overnight in
cold water before boiling.

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Roasting Or Baking

The first is the most extravagant way of cooking

meat, as it wastes nearly one third of its substance in drippings and

steam; the second also is very wasteful, unless the meat is surrounded

with vegetables, or covered with a flour paste. When you do bake meat

without a covering of paste, put it into a hot oven at the start, to

crisp the outside and to keep in the valuable juices; you can moderate

the heat of the oven as soon as the meat is brown, and let it finish

cooking slowly by the heat of the steam which is constantly forming

inside of it. It generally takes twenty minutes to bake each pound of

meat.

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Meat General Rule For Roasting And Boiling

The general rule for roasting and boiling meat is as follows: fifteen

minutes to a pound in roasting, twenty minutes to a pound in boiling.



On no account whatever let the least drop of water be poured on any

roast meat; it soddens it, and is a bad contrivance to make gravy, which

is, after all, no gravy, and totally spoils the meat.









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