The Boston Cooking-School Cook Book

The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.

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Braised Beef (To Beef sirloin or rib rare)

• 3½ to 4½ Beef, sirloin or rib, rare, weight 5 lbs. 1 5 " " " 66 66 10 66 1 30 " " " well done, weight 5 lbs. 1 20 66 " " " 66 66 Beef, rump, rare, weight 10 lbs. " " (fillet) Mutton (saddle) Lamb (leg) 66 66 (forequarter) (chops) in paper cases Veal (leg). 66 (loin) Pork (chine or sparerib) Chicken, weight 3 to 4 lbs.

Turkey, weight 9 lbs.

Goose, weight 9 lbs.

Duck (domestic) 66 " 10 66 1 50 well done, weight 10 lbs. 11 35 1 i 55 20 to 30 11/4 to 1½ 114 to 134 1 2 • 1 to 11/4 15 to 20 312 to 4 2 to 3 “ (wild) 3 3 to 3½ 1 1 to 1½ 2½ to 3 1 to 114 20 to 30

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