Reference > Cooking Times > Baking Meats

Baking Meats

Beef, ribs, rare per pound, 8 to 10 minutes
Beef, ribs, well done per pound, 12 to 15 minutes
Beef, ribs, boned & rolled per pound, 12 to 15 minutes
Round of Beef per pound, 12 to 15 minutes
Mutton, leg, rare per pound, 10 minutes
Mutton, leg, well done per pound, 15 minutes
Mutton, loin, rare per pound, 8 minutes
Mutton, shoulder, stuffed per pound, 15 minutes
Mutton, saddle, rare per pound, 9 minutes
Lamb, well done per pound, 15 minutes
Veal, well done per pound, 18 to 20 minutes
Pork, well done per pound, 20 minutes
Venison, rare per pound, 10 minutes
Chicken per pound, 15 minutes
Goose per pound, 18 minutes
   
Fillet, hot oven 30 minutes
Braised Meats 3 to 4 hours
Liver, whole 2 hours
   
Turkey, 8 lbs 1 3/4 hours
Turkey, very large 3 hours
Birds, small, hot oven 15 to 20 minutes
Ducks, tame 45 minutes
Ducks, wild, very hot oven 15 minutes
Partridge 35 to 40 minutes
Grouse 20 to 25 minutes

Source

The Century Cook Book (1901).

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