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English cookbook, 1820
Page 291
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A Leg of Mutton Two hours roasted A Sir loin of Beef Two hours & a half A Fillet of veal a large of Three hours a small one Two hours & a half - A Turkey a large one two hours A goose an hour & half or two hours A Duck twenty Minutes A Fowl an hour if a large one A Chicken Twenty Minutes A Partridge half an hour - A Snipe 20 Minutes - A Pig two hours - A Neck of Mutton & veal one hour - A Breast of veal one hour A Loin of veal Two hours & half - A Hare an hour and a quarter - A Woodcock five & Twenty Minutes A Pheasant three quarters of an hour -
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A Leg of Mutton Two hours roasted A Sir loin of Beef Two hours & a half A Fillet of veal a large of Three hours a small one Two hours & a half - A Turkey a large one two hours A goose an hour & half or two hours A Duck twenty Minutes A Fowl an hour if a large one A Chicken Twenty Minutes A Partridge half an hour - A Snipe 20 Minutes - A Pig two hours - A Neck of Mutton & veal one hour - A Breast of veal one hour A Loin of veal Two hours & half - A Hare an hour and a quarter - A Woodcock five & Twenty Minutes A Pheasant three quarters of an hour -
Szathmary Culinary Manuscripts and Cookbooks
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