ribs or loin, well done) | |
per pound | Roasted | 12 to 15 minutes
Beef (rolled, rare) per pound | Roasted | 12 to 15 minutes
Beef (rolled, well done) per | |
pound | Roasted | 15 to 20 minutes
Leg of lamb per pound | Roasted | 10 minutes
Leg of mutton per pound | Roasted | 15 minutes
Mutton (stuffed, forequarter) | |
per pound | Roasted | 15 to 20 minutes
Lamb, well done, per pound | Roasted | 15 to 18 minutes
Veal, well done, per pound | Roasted | 20 to 25 minutes
Pork, well done, per pound | Roasted | 20 minutes
Chicken, well done, per pound | Roasted | 15 to 20 minutes
Turkey (8 to 10 pounds) | Roasted | 3 hours
Ducks (domestic) | Roasted | 1 to 1-1/2 hours
Ducks (wild) | Roasted | 20 to 30 minutes
Small birds | Roasted | 15 to 30 minutes
Large fish | Roasted | 45 minutes to 1 hour
Fish steaks, stuffed | Roasted | 45 minutes to 1 hour
Steak, 1 inch thick | Broiled | 6 to 12 minutes
Steak, 1-1/2 inches to 2 inches | |
thick | Broiled | 15 to 20 minutes
Lamb chop or mutton chop | Broiled | 10 to 15 minutes
Quail | Broiled | 12 to 20 minutes
Squab | Broiled | 12 to 20 minutes
Spring chicken (broiler) | Broiled | 20 to 40 minutes
Shad | Broiled | 12 to 15 minutes
Bluefish | Broiled | 12 to 15 minutes
Bread (loaf) | Baked | 45 minutes to 1 hour
Rolls (risen) | Baked | 20 to 25 minutes
Biscuits | Baked | 10 to 12 minute
Muffins | Baked | 20 to 25 minutes
Sponge cake (loaf) | Baked | 45 to 60 minutes
Layer cake | Baked | 20 to 25 minutes
Cookies | Baked | 10 to 15 minutes
Custards | Baked | 20 to 60 minutes
Steamed brown bread | Steamed | 2 to 3 hours
Pastry | Baked | 30 to 45 minutes
Potatoes | Baked | 30 minutes to 1 hour
Scalloped dis