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