Beef, from six to eight pounds, one hour and a half, or twelve minutes to the pound.
Mutton, ten minutes to the pound for rare; fifteen for well-done.
Lamb, a very little less according to age and size of roast.
Veal, twenty minutes to a pound.
Pork, half an hour to a pound.
Turkey of eight or ten pounds weight, not less than three hours.
Goose of seven or eight pounds, two hours.
Chickens, from an hour to an hour and a half.
Tame ducks, one hour.
Game duck, from thirty to forty minutes.
Partridges, grouse, etc., half an hour.
Pigeons, half an hour.
Small birds, twenty minutes.