24
COOKING TIMES
FOOD
Amount water needed
Minutes to cook
Soup
Puree of dried legumes
Stew
Artichokes
Asparagus
Beets
Whole carrots
Carrots slices
Cabbage
Cauliflower
Chickory
Spinach
Green beans (pods)
Legume hash
Potatoes
Peas
Tomatoes
DRIED LEGUMES
Beans
Lentils
Assorted pastas
Rice
ROASTS
Ox
Sheep-mutton
Pork
Veal
MEATS IN SAUCE
Ox
Larded beef
Tongue
Tripe
Veal stew
Mutton stew
Meat-and beans stew
Rabbit stew
Rabbit
Legs of veal
Legs of mutton
Veal
POULTRY
Roast chicken
Chicken in sauce
Hen with rice
FRUIT
Marmelade
Compote (assorted fruits)
Custard
2/3 at most
“
“
1 to 2 centimeters
“
“
“
“
“
“
“
“
“
“
“
“
“
To cover
2/3 at most
“
“
To improve quality, do not use
water, but rather a piece of lard or
shortening (the size of a wainut)
Make the sauce thicker
Brown the meat first
Make the sauce thicker
Brown the meat before cooking
1 cm. of water
10
25
30
10
10
30
10
8
12
10
12
8
10
15
12
15
10
30
30
8
12
25
15
25
25
30
40
35
60
20
30
25
20
12
20
30
25
15
25
40
5
5
10
