Washburn, Crosby co.'s new cook book . 30 minutes. TIME TABLE FOR MEATS. Beef, underdone, per pound 9 to 10 minutes. Beef fillet of 20 to 40 minutes. Mutton, leg, per pound 10 to 12 minutes. Mutton, stuffed shoulder, per pound 18 minutes. Veal, loin of, plain, per pound 15 to 18 minutes. Veal, stuffed 20 minutes. Pork, spare rib, per pound 15 to 20 minutes. Pork, loin or shoulder, per pound 20 to 30 minutes. Liver, baked or braised 1 to \y% hours. Corned Beef, per pound 25 to 30 minutes. Boiled (simmered) Beef, per pound 20 to 30 minutes. Ham, after water or cider begins to boil 15 to 20 minut
Washburn, Crosby co.'s new cook book . 30 minutes. TIME TABLE FOR MEATS. Beef, underdone, per pound 9 to 10 minutes. Beef fillet of 20 to 40 minutes. Mutton, leg, per pound 10 to 12 minutes. Mutton, stuffed shoulder, per pound 18 minutes. Veal, loin of, plain, per pound 15 to 18 minutes. Veal, stuffed 20 minutes. Pork, spare rib, per pound 15 to 20 minutes. Pork, loin or shoulder, per pound 20 to 30 minutes. Liver, baked or braised 1 to \y% hours. Corned Beef, per pound 25 to 30 minutes. Boiled (simmered) Beef, per pound 20 to 30 minutes. Ham, after water or cider begins to boil 15 to 20 minutes. Bacon, per pound 15 minutes. Chickens, baked, three to four pounds 1 to 2 hours. Turkey, ten pounds 3 hours. Goose, eight pounds 3 hours. Buck, tame 40 to CO minutes. Duck, wild 30 to 10 minutes. Grouse, pigeons and other large birds 30 minutes. Small birds 10 to 15 minutes. Venison, per pound 15 minutes. Fish, long and thin, six to eight pounds 1 hour. Fish, thick, six to eight pounds \\i to 2 hours. Fish, small 25 to 30
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Keywords: ., boo, bookcentury1800, bookdecade1890, booksubjectcbk, bookyear1894
