1. Leg Of Lamb

lb.

oz.

Weight before baking ....

5

6

Weight after baking ....

3

13

Dripping saved on potatoes beneath.

2. Mutton Chop

oz.

Weight barely....

9 @ 1/6

Weight after cooking ....

6

Weight, less bone and skin

4 1/2

Cost of meat, including surplus fat and inedible tissue, 3/- lb.

3. Shoulder Of Mutton

lb.

oz.

Weight..................

6

1 @ 1/1

Weight after roasting...

5

1

Bones....

11

Dripping.....

4 1/2

Net weight, including the dripping, 4. lb. 6 oz., increasing the actual cost of the meat to 1/6 lb.

4. Pork (Lean Loin)

lb.

oz.

Weight.....

4

12 @ 11d.

Weight after cooking....

4

2

Dripping.....

3

Bones....

5

Cost of meat, 1/2 lb.

5. Ribs Of Beef

lb.

oz.

Weight....

3

12 @ 1/2

Weight cooked ....

3

2

Bones.....

14

Net weight.....

2

4

Cost of meat, 1/11 lb.

6. Sirloin Of Beef

lb.

oz.

Weight.....

4

0 @ 1/2

Weight after roasting

3

4

Bones....

12

Net weight of edible meat ....

2

8

Cost of meat, 1/10 lb.

7. Boiled Beef

lb.

oz.

Weight....

4

1 @ 1/1

Weight cooked....

2

8

Bones.....

4

Net weight of meat

2

4

Cost of edible meat, 1/11 1/2 lb.

8. Fat Brisket Of Beef

lb.

oz.

Weight....

6

0

Weight after baking....

4

8

Bone.....

12

Dripping....

4

Net weight of meat, with dripping .....

3

12

Cost of edible meat, 1/7 lb.

9. English Shoulder Of Mutton

lb.

oz.

Weight........

6

15

Weight after cooking ....

5

4

Bones and waste......

1

0

Edible meat cost, 1/8 lb.

10. Turkey

lb.

Weight with insides ....

10 @ 1/3

Ready for cooking ....

7

Cooked.....

6

Bones and waste.....

3

Edible meat cost, 2/1 lb.

11. Plaice

OZ.

Weight.....

18 @ 1/- lb.

Weight cleaned ....

17

Weight after cooking .

14

Bones and waste ....

4 1/2

Edible meat....

9 1/2

Cost, 1/8 lb.

12. Rice Pudding

oz.

Rice....

5

New milk, 3 pints.......

60

Little butter and sugar

Weight of cooked pudding......

54

11 oz. each for 5 persons. Cost. 1 1/2d. each.

13. Ribs Of Beef (Fat)

lb.

oz.

Weight.....

7

13 Cost, 8/6

Weight after cooking

6

10

Bone....

1

8

5

2

Cost, 1/8 lb.

14. Beef

lb.

oz.

Weight....

49

4

Weight after cooking ....

38

8

Bone, gristle, and dripping...

10

0

28

8

Price not supplied. If 1/- lb., the cost of the edible meat would be 1/9 lb.

15. Beef

lb.

oz.

Weight....

43

8

Weight after cooking ....

36

4

Bones, waste, and dripping .

10

0

26

4

At 1/- lb. this meat would cost 1/8 lb.

16. Ribs Of Beef

lb.

oz.

Weight ....

11

10 @ 1/1 = 12/7

Weight after cooking

6

9

Bones and waste

3

10

2

15

Cost, 4/2 lb.

17. Beef (Topside)

lb.

oz.

Weight.....

5

9 @ 1/2 = 6/6

Weight after cooking

4

9

No bone

Cost, 1/5 lb.

18. Wing Rib Of Beef

lb.

oz.

Weight......

7

1 @ 1/2 = 8/3

Weight after cooking

5

4

Dripping 4 oz., bones 12 oz,

1

0

4

4

Cost of edible meat, 1/11 lb.

19. Beef

lb.

oz.

Weight.....

6

0 @ 1/- = 6/-

Weight after cooking

4

8

Dripping 8 oz., bones 14 oz.

1

6

3

2

Cost of meat, 1/11 lb.

20. Mutton (Joint Unknown)

lb

oz.

Weight.....

9

0 @ 1/-

Weight after cooking

7

0

Bone and waste ....

1

3

5

13

Cost of meat, 1/7 lb.

21. Loin Of Mutton

lb.

oz.

Weight ....

6

4 @ 1/2 = 7/3 1/2

Weight after cooking .

4

9 1/4

Bones.....

11 3/4

3

13 1/2

Dripping l 1/4 oz.

Cost of meat, 1/11 lb.

22. Two Legs Of Colonial Mutton

lb.

oz.

Weight - each .

4

6 @ 1/- = 4/4 1/2 each

After cooking - each ....

3

8

Dripping 3 oz. bone 10 oz.....

13

2

11

Cost of edible meat, in each case, 1/7 3/4 lb.

23. Bacon (Boiled)

OZ.

Weight......

12 Cost, ll 1/4d.

Weight after cooking .

8

Rind......

1/2

.....

7 1/2

Cost, 1/10 1/2 lb.

24. Ham (Steamed)

lb.

Weight ....

14 Cost unknown.

Weight after cooking.

13

Shin-bone and fat wasted ....

3

10

At 1/2 lb., cost 1/7 1/2 lb.

25. Portion Of Ham

lb.

oz.

Weight ....

4

12 @ 1/6 = 7/1 1/2

Weight after cooking .

3

12 1/2

Bones 10 oz., rind 5 1/2oz.

15 1/2

2

13

Cost of meat, 2/6 lb.

26. Three Salmon

lb.

oz.

Weight....

31

0 No price given.

Weight after cooking .

27

4

Bones, head, and skin

5

0

22

4

At 1/8 lb. the cost of the meat would be 2/4 lb.

27. Rock Salmon

lb.

oz.

Weight.....

1

8 @8d. = 1/-

Weight after cooking

1

5

Skin and bone.

0

2

.....

1

3

Cost, 10d. lb.

28. Turkey (Before Dressing)

lb.

oz.

Weight....

24

0

Weight dressed...

19

0

Bone and skin

4

4

Net weight ....

14

12

29. Guinea-Chick (Dressed)

lb.

oz.

Weight.....

2

5 Cost, 3/9

Cooked and stuffed .

1

12 1/2

Stuffing.....

4

1

8 1/2

Bones.....

7

1

1 1/2

Cost of meat, 3/5 lb.

30. Rice

oz.

Weight.....

5

Milk, 1 qt.........

40

45

Weight baked.....

40

Cost, 6d. Sufficient for five people.