Page:The Boston cooking-school cook book.djvu/55

Rh {|
 * |Grouse
 * |25 to 30
 * |Partridge
 * |45 to 50
 * |Pigeons (potted)
 * |2
 * |Fish (thick), weight 3 to 4 lbs.
 * |45 to 60
 * |Fish (small)
 * |20 to 30
 * ALIGN="CENTER" COLSPAN="3"|Frying
 * |Muffins, Fritters, and Doughnuts
 * |3 to 5
 * |Croquettes and Fishballs
 * |1
 * |Potatoes, raw
 * |4 to 8
 * |Breaded Chops
 * |5 to 8
 * |Fillets of Fish
 * |4 to 6
 * |Smelts, Trout, and other small Fish
 * |3 to 5
 * COLSPAN=3|NOTE—Length of time for cooking fish and meat does not depend so much on the number of pounds to be cooked as the extent of surface exposed to the heat.
 * }
 * |3 to 5
 * |Croquettes and Fishballs
 * |1
 * |Potatoes, raw
 * |4 to 8
 * |Breaded Chops
 * |5 to 8
 * |Fillets of Fish
 * |4 to 6
 * |Smelts, Trout, and other small Fish
 * |3 to 5
 * COLSPAN=3|NOTE—Length of time for cooking fish and meat does not depend so much on the number of pounds to be cooked as the extent of surface exposed to the heat.
 * }
 * |Fillets of Fish
 * |4 to 6
 * |Smelts, Trout, and other small Fish
 * |3 to 5
 * COLSPAN=3|NOTE—Length of time for cooking fish and meat does not depend so much on the number of pounds to be cooked as the extent of surface exposed to the heat.
 * }
 * |3 to 5
 * COLSPAN=3|NOTE—Length of time for cooking fish and meat does not depend so much on the number of pounds to be cooked as the extent of surface exposed to the heat.
 * }
 * COLSPAN=3|NOTE—Length of time for cooking fish and meat does not depend so much on the number of pounds to be cooked as the extent of surface exposed to the heat.
 * }

Dishes prepared from my recipes are intended for the most part to serve six persolis.