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The 1918 Fanny Farmer Cookbook
Lamb (chops) in
paper cases
1
3
5 to
0
Veal (leg)
3
1/2 to 4
Veal (loin)
2
to 3
Pork (chine or
sparerib)
3
to 31/2
Chicken, weight 3
to 4 lbs
1
to 11/2
Turkey, weight 9
lbs
2
1/2 to 3
Goose, weight 9
lbs
2
Duck (domestic)
1
to 11/4
Duck (wild)
2
3
0 to
0
Grouse
2
3
5 to
0
Partridge
4
5
5 to
0
Pigeons (potted)
2
Fish (thick), weight
3 to 4 lbs.
4
6
5 to
0
Fish (small)
Chapter II − COOKERY
35
Page
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