Time-Table Baking And Roasting Fish And Meats
Description
This section is from the book "Marion Harland's Complete Cook Book", by Marion Harland. Also available from Amazon: Marion Harland's Complete Cook Book.
Time-Table Baking And Roasting Fish And Meats
6 to 8 hours. | |
Beef, fillet, rare........................................................ | 20 to 30 minutes. |
Beef ribs or loin, well done, per pound. ...... | 12 to 16 minutes. |
Beef ribs, or loin, rare, per pound............ | 8 to 10 minutes. |
Chicken, per pound............................................... | 15 minutes or more. |
Duck, domestic.............................. | 1 hour or more. |
Duck, wild................................................... | 12 minutes per pound. |
Fish, whole, as bluefish, salmon, etc.......... | 10 minutes per pound. |
Goose, 8 to 10 pounds.................................... | 2 hours or more. |
Grouse ........................................................... | 25 to 30 minutes. |
Ham......................................................... | 15 minutes per pound. |
Lamb, well done, per pound.......................... | 15 to 18 minutes. |
Liver, whole........................................ | 12 minutes per pound. |
Mutton, leg, well done, per pound | 15 minutes or more. |
Mutton, leg, rare, per pound.................. | 10 minutes. |
Mutton, saddle, rare, without flank, per...... pound ....................................... | 9 minutes. |
Mutton shoulder, stuffed, per pound. ... | 15 to 25 minutes. |
Partridge.............................................. | .35 to 40 minutes. |
Porl, well done, per pound............................ | . 20 minutes. |
Small fish and fellets....................... | 20 to 30 minutes. |
Turkey, 8 to 10 pounds........................ | 12 minutes per pound |
Veal, well done, per pound............................ | 18 to 20 minutes. |
Venison, rare, per pound........................... | 10 minutes. |
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