The time it takes to cook meat depends as much on the quality of the
meat as on the fire. Some persons like meat more done than others; in
many cases you must consult your own taste or that of your guests.
Beef, lamb, mutton, and game, may be eaten rather underdone, according
to taste; domestic fowls must be properly cooked; but pork and veal must
always be overdone, or else it is very unwholesome, if not dangerous.
The following table may be used as a guide:
Bear and Buffalo, a five-pound piece, 5 to 7 hrs.
Wild Boar and Woodchuck, Do. do. 3 to 4 hrs.
Beef, Do. do. 1 hr. 30 m.
Do. a ten pound piece, 2 hrs. 30 m.
Capon, a large one, 1 hour.
Chicken, a middling-sized one, 45 min.
Duck, a large one, 45 min.
Do. a small one, 30 min.
Goose, a large one, 2 hours.
Do. a small one, 1 hr. 30 m.
Grouse, Heathcock, Snipe, and W'dcock, a fat one, 30 min.
Do. do. do. do. a lean one, 20 min.
Guinea Fowl, a middling-sized one, 1 hour.
Hare, an old one, 1 hr. 30 m.
Do. a young one, about 1 hr.
Lamb and Kid, a large quarter, 1 hour.
Do. do. a small one, 45 min.
Mutton, a four-pound piece, 1 hour.
Do. a six " " 1 hr. 30 m.
Partridge, Pheasant, and Prairie-Hen, a middling-sized one, 30 to 45 m.
Pigeon, one, 30 min.
Pork, a two-pound piece, 1 hr. 15 m.
Do. a four " " 2 hours.
Quail, one, 20 min.
Sucking-Pig, a large one, 2 hrs. 30 m.
Do. do. a small one, 2 hours.
Rabbit, a middling-sized one, 30 to 45 min.
Robin, Blackbird, Fig-pecker,
High-holder, Lapwing, Meadow Lark,
Plover, Reed-bird, Thrush,
Yellow-bird, and other small birds, 15 to 20 min.
Turkey, a large one, 1 hr. 30 m.
Do. a small one, about 1 hour.
Veal, a two-pound piece, 1 hr. 15 m.
Venison, a four " " about 1 hour.
The following table may be used as a guide to know how long meat may be
kept, in a cool, dry, and dark place; and protected from flies or other
insects:
In Summer. In Winter.
Bear and Buffalo, 3 to 4 days. 10 to 15 days.
Wild Boar and Woodchuck, 3 to 4 " 8 to 10 "
Beef and Pork, 2 to 4 " 6 to 10 "
Capon, 2 to 3 " 4 to 8 "
Chicken, old one, 3 to 4 " 4 to 10 "
Do. young one, 1 to 2 " 2 to 6 "
Deer, Partridge, Pheasant, Prairie-Hen, Quail,
Guinea-Fowl, and Turkey, 2 to 3 " 6 to 10 "
Duck and Goose, 3 to 4 " 4 to 8 "
Hare and Rabbit, 2 to 3 " 4 to 8 "
Grouse, Heathcock, Snipe, and Woodcock, 3 to 4 " 8 to 15 "
Lamb, Kid, Sucking Pig, and Veal, 2 to 3 " 3 to 6 "
Mutton, 2 to 3 " 6 to 10 "
Pigeons, Blackbirds, Fig-peckers, High-holders,
Lapwings, Meadow Larks,
Plovers, Reed-birds, Robins, Thrushes,
Yellow-birds, and other small birds, 2 to 3 " 6 to 10 "
The time must be reduced one-half in summer, in stormy or damp weather,
and one-third in winter, in thawing or rainy weather.
_Fish._--When cleaned and prepared as directed, place it in a crockery
stewpan, cover it with cold water, add a little salt, two or three
sprigs of thyme, and one or two bay-leaves. It will keep thus for some
time.