MEATS
| Roasting or Baking | |||
| Time. | |||
| Beef, ribs or sirloin, rare | per pound | 10 | minutes |
| “ “ “ “ well done | “ | 12 | “ |
| “ “ “ “ boned and rolled | “ | 12 | “ |
| Round of beef | “ | 15 | “ |
| Mutton, leg, rare | “ | 10 | “ |
| Mutton, leg, well done | “ | 15 | “ |
| “ loin, rare | “ | 10 | “ |
| “ shoulder, stuffed | “ | 15 | “ |
| “ saddle, rare | “ | 10 | “ |
| Lamb, well done | “ | 15 | “ |
| Veal, “ | “ | 20 | “ |
| Pork, “ | “ | 30 | “ |
| Turkey | “ | 15 | “ |
| Fowls | “ | 20 | “ |
| Chicken | “ | 15 | “ |
| Goose | “ | 18 | “ |
| Venison | “ | 15 | “ |
| Filet, hot oven | “ | 30 | “ |
| Ducks, tame | entire time | 45 to 60 | “ |
| Ducks, wild, very hot oven | “ | 15 to 30 | “ |
| Partridge | “ | 30 to 40 | “ |
| Grouse | “ | 30 | “ |
| Pigeons | “ | 30 | “ |
| Braised meats | “ | 3 to 4 | hours |
| Liver, whole | “ | 2 | “ |
| Boiling | |||
| Mutton | per pound | 15 | minutes |
| Potted beef | “ | 30 to 35 | “ |
| Corned beef | “ | 30 | “ |
| Ham | “ | 18 to 20 | “ |
| Turkey | “ | 15 | “ |
| Chicken | “ | 15 | “ |
| Fowl | “ | 20 to 30 | “ |
| Tripe | “ | 3 to 5 | hours |
| Broiling | |||
| Steak, 1 inch thick | 8 to 10 | minutes | |
| Steak, 1½ inch thick | 10 to 15 | “ | |
| Mutton chops, French | 8 | “ | |
| Mutton chops, English | 10 | “ | |
| Spring chicken | 20 | “ | |
| Quail | 8 to 10 | “ | |
| Grouse | 15 | “ | |
| Squabs | 10 to 15 | “ | |
| Shad, bluefish, trout | 15 to 25 | “ | |
| Small fish | 5 to 10 | “ | |