Mrs. H. A. S.
BOILED TONGUE
Wash a tongue well, rub with salt, then put on to boil; after boiling ten minutes remove from fire, and take off the skin, put on again in clear water and let boil slowly until tender. Season tongue with whole allspice, pepper, also onions, a little vinegar to taste. When boiled soft add thin slices of lemon and thicken with ginger snaps.
Mrs. Max Kohn
When breading chops, cutlets or frying fish use A. Goodman & Son’s Matzoth Meal.
HOUSEKEEPER’S TIME-TABLE
MEATS
| Roasting or Baking | |||
| Time. | |||
| Beef, ribs or sirloin, rare | per pound | 10 | minutes |
| “ “ “ “ well done | “ | 12 | “ |
| “ “ “ “ boned and rolled | “ | 12 | “ |
| Round of beef | “ | 15 | “ |
| Mutton, leg, rare | “ | 10 | “ |
| Mutton, leg, well done | “ | 15 | “ |
| “ loin, rare | “ | 10 | “ |
| “ shoulder, stuffed | “ | 15 | “ |
| “ saddle, rare | “ | 10 | “ |
| Lamb, well done | “ | 15 | “ |
| Veal, “ | “ | 20 | “ |
| Pork, “ | “ | 30 | “ |
| Turkey | “ | 15 | “ |
| Fowls | “ | 20 | “ |
| Chicken | “ | 15 | “ |
| Goose | “ | 18 | “ |
| Venison | “ | 15 | “ |
| Filet, hot oven | “ | 30 | “ |
| Ducks, tame | entire time | 45 to 60 | “ |
| Ducks, wild, very hot oven | “ | 15 to 30 | “ |
| Partridge | “ | 30 to 40 | “ |
| Grouse | “ | 30 | “ |
| Pigeons | “ | 30 | “ |
| Braised meats | “ | 3 to 4 | hours |
| Liver, whole | “ | 2 | “ |
| Boiling | |||
| Mutton | per pound | 15 | minutes |
| Potted beef | “ | 30 to 35 | “ |
| Corned beef | “ | 30 | “ |
| Ham | “ | 18 to 20 | “ |
| Turkey | “ | 15 | “ |
| Chicken | “ | 15 | “ |
| Fowl | “ | 20 to 30 | “ |
| Tripe | “ | 3 to 5 | hours |
| Broiling | |||
| Steak, 1 inch thick | 8 to 10 | minutes | |
| Steak, 1½ inch thick | 10 to 15 | “ | |
| Mutton chops, French | 8 | “ | |
| Mutton chops, English | 10 | “ | |
| Spring chicken | 20 | “ | |
| Quail | 8 to 10 | “ | |
| Grouse | 15 | “ | |
| Squabs | 10 to 15 | “ | |
| Shad, bluefish, trout | 15 to 25 | “ | |
| Small fish | 5 to 10 | “ | |
FISH
| Boil | |||
| Halibut and salmon | per pound | 15 | minutes |
| Bluefish and bass | “ | 10 | “ |
| Cod and haddock | “ | 8 | “ |
| Bake | |||
| Halibut, salmon, bass, bluefish, shad, etc., for one hour. | |||
| Trout, pickerel, whitefish, etc., for one-half hour. | |||