Baked beans with pork.........................

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.