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|The International Jewish Cook Book|
1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; The Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.
Author: Florence Kreisler Greenbaum
A Project Gutenberg eBook
*TIME TABLE FOR COOKING*
The ordinary recipe generally states the time required for cooking its
ingredients, but an approximate table is occasionally of use as giving a
general idea of the time required for certain things. In any case, it is
approximate only, for things should be cooked until done, and various
conditions modify the time stated. The atmosphere, altitude, kind of
oven or mode of heating employed, and the age of certain things, such as
vegetables, all have to be considered, so that hard and fast rules
cannot be laid down.
Allow 15 minutes to warm the meat through, and after that, figure the
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
Steaks, 1 inch thick (rare), 6 to 8 minutes; (medium), 8 to 10 minutes.
Steaks, 1-1/2 inch thick (rare), 8 to 12 minutes; (medium), 12 to 15
Lamb, or Mutton Chops (well done) 8 to 10 minutes
Spring Chicken 20 minutes
Squab 10 to 15 minutes
Beef Slowly, 40 to 60 minutes per pound
Mutton Slowly, 20 minutes per pound
Corned Beef Slowly, 30 minutes per pound
Chicken Slowly, 20 minutes per pound
Fowl Slowly, 30 minutes per pound
Tripe three to five hours
Young peas, canned tomatoes, green corn, asparagus, spinach, Brussels
sprouts--15 to 20 minutes.
Rice, potatoes, macaroni, summer squash, celery, cauliflower, young
cabbage, peas--20 to 30 minutes.
Young turnips, young beets, young carrots, young parsnips, tomatoes,
baked potatoes, sweet potatoes, onions, cabbage, cauliflower--30 to 45
String beans, shell beans, oyster plant, winter squash--45 to 60
Winter vegetables--one to two hours.