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Page:Mrs Beeton's Book of Household Management.djvu/167

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DIGESTIVE TIME TABLE (continued).
Food Prepreation Time
Hours Minutes.
Eggs fresh Raw 2 0
,, Soft boiled 3 0
,, Hard boiled 4 0
,, Whipped (raw) 1 30
,, Scrambled 3 0
Fish (other than fat varieties) Boiled 2 30
,, Fried 3 0
Fowls Boiled 4 0
,, Roasted 4 0
Game (most kinds) Roasted 4 15
Goose Roasted 2 30
Hashed meat Warmed 2 30
Liver (calves') Fried or sautéed 2 30
,, (ox) ,, ,, 3 0
Lamb Grilled 2 30
Lentils Boiled 2 30
Milk Raw 2 15
,, Boiled 2 0
Mutton Boiled and broiled 3 0
,, lean Roasted 3 15
Nuts —— 5 0
Oysters Raw 2 55
,, Stewed 3 30
Onions Stewed 3 30
Peas Boiled 2 30
Pig, Sucking Roasted 2 30
Pork, fat Roasted 5 15
,, salt Boiled 3 15
Potatoes Fired or baked 2 30
Rice Boiled 1 0
Salad Raw 3 15
Sausage Grilled 3 30
,, Smoked 5 0
Suet Boiled 5 30
Soles Fried 3 0
Spinach Stewed 1 30
Salmon, fresh Boiled 1 30
,, smoked ,, 4 0
Stone Fruit Raw 6 0
Tapioca Boiled 2 0
Tripe Boiled 1 0
Trout Boiled 1 30
Turkey Roasted 2 30
,, Boiled 2 15
Turnips Boiled 3 30
Veal Roasted or Grilled 4 30
Venison Grilled 1 40