- Roast beef, grated horse-radish.

- Roast veal, tomato or mushroom sauce.

- Boiled mutton, caper sauce.

- Roast lamb, mint sauce.

- Boiled bluefish, white cream sauce.

- Fresh salmon, green peas.

- Venison or wild ducks, black currant jelly.

- Broiled fresh mackerel, sauce of stewed gooseberries. Roast pork, apple sauce.

- Roast mutton, currant jelly.

- Boiled chicken, bread sauce.

- Roast turkey, cranberry sauce.

- Broiled shad, boiled rice and salad.

- Roast goose, apple sauce.

Time Table For Cooking Meat And Poultry

Roasting.

It takes 15 minutes for the meat to get warmed through, so the time is reckoned after that.

Beef, rare, per pound

12

to

15

minutes

Beef, well done, per pound

15

to

18

minutes

Lamb, per pound

18

minutes

Veal, per pound

90

minutes

Pork, per pound

30

minutes

Turkey, 10 pound

3

hours

Chicken, 4 pound

2

hours

Goose, 8 pound

2

hours

Duck

40

to

60

minutes

Game

30

to

40

minutes

Boiling.

Mutton, per pound

15

minutes

Corned beef, per pound

30

minutes

Ham, per pound

20

minutes

Chicken, per pound

15

minutes

Fowl, per pound

20

to

30

minutes

Tripe, per pound

3

to

5

hours

Broiling.

Steak. 1 inch thick

8

to

20

minutes

Steak, 1 1/2 inches thick

10

to

15

minutes

Mutton chops, French

8

minutes

Mutton chops, English

10

minutes

Spring Chicken

20

minutes

Ouail

8

to

10

minutes

Grouse

15

minutes

Squabs

10

to

15

minutes

Shad, Bluefish, Trout

15

to

25

minutes

Small Fish

5

to

10

minutes