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Time Table for Roasted Meats

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.

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Source

The Easiest Way in Housekeeping and Cooking (1903).


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