Reference > Cooking Times > Baking Meats

Baking Meats

Beef, ribs, rare: 15 minutes per pound

Beef, ribs, well done: 20 minutes per pound

Beef, round of: 20 minutes per pound

Birds, small, hot oven: 15 to 20 minutes

Braised Meats: 1 1/2 hours

Chicken: 20 minutes per pound

Ducks, tame: 1 hour

Ducks, wild, very hot oven: 25 minutes

Goose: 25 minutes per pound

Fillet, hot oven: 45 minutes

Lamb, well done: 20 minutes per pound

Mutton, leg, rare: 18 minutes per pound

Mutton, leg, well done: 20 minutes per pound

Mutton, loin, rare: 15 minutes per pound

Pork, well done: 25 minutes per pound

Turkey, 8 pounds: 2 hours

Veal, well done: 25 minutes per pound

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Source

Mrs. Wilson's Cook Book (1920).


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