TIME REQUIRED FOR BROILING, OR FOR FRYING IN A PAN WITH BUTTER, FAT OR BOTH, SMALL CUTS OF MEAT.ROASTING.TIME REQUIRED FOR MEATS ON THE STOVE OR IN THE OVEN.
| Pounds. | Hours. |
|---|
| Beef rib roast | 4 | 1¼ |
| Roast beef, rolled | 4 | 1½ |
| Pot roast | 5 | 2½ |
| Sour roast (Sauerbraten) | 5 | 2½–3 |
| Leg of veal | 5 | 2 |
| Filled breast of veal | 4 | 1½–2 |
| Saddle of veal | 4 | 1 |
| Leg of lamb | 3½ | 1¾ |
| Saddle of lamb | 4 | 1 |
| Young chicken | 2 | ½ |
| Young chicken | 3–4 | ¾ |
| Older chicken | 4 | 1½ |
| Young turkey | 10 | 2 |
| Older turkey | 10 | 3 |
| Young capon | 5½ | 1½ |
| Older capon | 5½ | 2 |
| Ham | 10 | 4 |
| Roast pork | 5 | 3 |
| Pork tenderloin | 1 | ⅔ |
| 1 squab filled | .. | 1 |
| 1 duck | 5 | 2 |
| 1 fat goose filled | 10 | 2¼–2½ |
| 1 young goose | 8 | 1½ |