Baking Meats - Vintage Recipes

Reference > Cooking Times > Baking Meats

Baking Meats

Beef, sirloin, rare, per lb.	8 to 10 minutes
Beef, well done, per lb.	12 to 15 minutes
Beef, rolled rib or rump, per lb.	12 to 15 minutes
Beef, fillet, per lb.	20 to 30 minutes
Chicken, 3 to 4 lbs. weight	1 to 1 1/2 hours
Duck, tame	1 to 1 1/2 hours
Fish, 6 to 8 lbs.	1 hour
Fish, small	30 to 40 minutes
Game	40 to 60 minutes
Goose, 8 lbs.	2 hours
Grouse	30 to 40 minutes
Lamb, well done, per lb.	15 minutes
Mutton, rare, per lb.	10 minutes
Mutton, well done, per lb.	15 minutes
Pork, well done, per lb.	30 minutes
Small birds	20 to 25 minutes
Turkey, 10 lbs. weight	2 1/2 hours
Veal, well done, per lb.	20 minutes
Venison, per lb.	15 minutes

Print recipe/article only

Source

Public School Domestic Science (1898).

comments powered by Disqus

SEARCH VINTAGE RECIPES