TIME REQUIRED
For Cooking the Following Meats and Vegetables.
Beef, sirloin, rare, per pound, eight to ten minutes.
Beef, sirloin, well done, per pound, twelve to fifteen minutes.
Chickens, three or four pounds weight, one to one and one-half hours.
Duck, tame, from forty to sixty minutes.
Lamb, well done, per pound, fifteen minutes.
Pork, well done, per pound, thirty minutes.
Turkey, ten pounds, three hours.
Veal, well done, per pound, twenty minutes.