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Free Books / Cooking / Hanover Cook Book / |  |
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Meats Roasting Or Baking Time |
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Free Books / Cooking / Hanover Cook Book / | |
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Meats Roasting Or Baking Time |
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This section is from the book "Hanover Cook Book", by The Library Association. Also available from Amazon: The Hanover Cook Book.
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Beef, ribs or sirloin,rare...................... |
per pound 10 minutes |
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" " " " well done .......... |
" 12 " |
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" " " " boned and rolled |
" 12 " |
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Round of beef ...................................... |
" 15 " |
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Mutton, leg, rare .............................. |
" 10 " |
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Mutton, leg, well done ...................... |
" 15 " |
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Mutton, loin, rare .............................. |
" 10 " |
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Mutton, shoulder, stuffed .................. |
" 15 " |
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Mutton, saddle, rare .......................... |
" 10 " |
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Lamb, well done ............................... |
" 15 " |
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Veal, well done .................................. |
" 20 " |
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Pork, well done |
" 30 " |
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Turkey................................................ |
" 15 " |
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Fowls, .................................................. |
" 20 " |
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Chicken, ............................................ |
" 15 u |
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Goose,................................................. |
" 18 " |
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Venison,.................................................. |
" 15 " |
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Fillet, hot oven .................................. |
" 30 " |
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Ducks, tame............entire time |
45 to 60 " |
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Ducks, wild, very hot oven .... |
15 to 30 " |
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Partridge .................................. " |
30 to 40 " |
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Grouse............................................ " |
........30 " |
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Pigeons.................................... " |
........30 " |
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Braised Meats ........................ " |
........3 to 4 hours |
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Liver, whole ................................ " |
2 |
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Mutton ...................................... |
per pound |
........15 minutes |
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Potted Beef ............................... |
" |
30 to 35 " |
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Corned Beef ............................... |
" |
........30 " |
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Ham |
" |
18 to 20 " |
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Turkey ....................................... |
" |
........15 " |
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Chicken ....................................... |
" |
........15 " |
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Fowl ........................................... |
" |
20 to 30 " |
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Tripe ........................................... |
" |
....3 to 5 hours |
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Steak, 1 inch thick ................ |
........................ 8 to 10 minutes |
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Steak, 1 1/2 inches thick |
.........................10 to 15 " |
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Mutton Chops, French .......... |
................................... 8 " |
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Mutton Chops, English ...... |
..................................10 " |
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Spring Chicken.......................... |
..................................20 " |
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Quail ........................................ |
........................ 8 to 10 " |
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Grouse ...................................... |
..................................15 " |
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Squabs .................................... |
........................10 to 15 " |
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Shad, Bluefish, Trout ........ |
........................15 to 25 " |
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Small Fish ................................ |
...................... 5 to 10 " |
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