Rice Pudding (poor man's) 2 to 3
Indian " 2 to 3
Plum " 2 to 3
Custard " 30 to 45
" (baked in cups) 20 to 25
Pies 30 to 50
Tarts 15 to 20
Patties 20 to 25
Vol-au-vent 50 to 60
Cheese Straws 8 to 10
Scalloped Oysters 25 to 30
Scalloped dishes of cooked mixtures 12 to 15
Baked Beans 6 to 8
Braised Beef 3-1/2 to 4-1/2
Beef, sirloin or rib, rare, weight 5 lbs. 1 5
" " " " " 10 " 1 30
" " " well done, weight 5 lbs. 1 20
" " " " " 10 " 1 50
Beef, rump, rare, weight 10 lbs. 1 35
" " well done, weight 10 lbs. 1 55
" (fillet) 20 to 30
Mutton (saddle) 1-1/4 to 1-1/2
Lamb (leg) 1-1/4 to 1-3/4
" (forequarter) 1 to 1-1/4
" (chops) in paper cases 15 to 20
Veal (leg) 3-1/2 to 4
" (loin) 2 to 3
Pork (chine or sparerib) 3 to 3-1/2
Chicken, weight 3 to 4 lbs. 1 to 1-1/2
Turkey, weight 9 lbs. 2-1/2 to 3
Goose, weight 9 lbs. 2
Duck (domestic) 1 to 1-1/4
" (wild) 20 to 30
Grouse 25 to 30
Partridge 45 to 50
Pigeons (potted) 2
Fish (thick), weight 3 to 4 lbs. 45 to 60
" (small) 20 to 30
Frying
Muffins, Fritters, and Doughnuts 3 to 5
Croquettes and Fishballs 1
