HOUSEKEEPER’S TIME-TABLE
Reading edition
MEATS
Roasting or Baking
Time.
Beef, ribs or sirloin, rare per pound 10 minutes
“ “ “ “ well done “ 12 “
“ “ “ “ boned and rolled “ 12 “
Round of beef “ 15 “
Mutton, leg, rare “ 10 “
Mutton, leg, well done “ 15 “
“ loin, rare “ 10 “
“ shoulder, stuffed “ 15 “
“ saddle, rare “ 10 “
Lamb, well done “ 15 “
Veal, “ “ 20 “
Pork, “ “ 30 “
Turkey “ 15 “
Fowls “ 20 “
Chicken “ 15 “
Goose “ 18 “
Venison “ 15 “
Filet, hot oven “ 30 “
Ducks, tame entire time 45 to 60 “
Ducks, wild, very hot oven “ 15 to 30 “
Partridge “ 30 to 40 “
Grouse “ 30 “
Pigeons “ 30 “
Braised meats “ 3 to 4 hours
Liver, whole “ 2 “
Boiling
Mutton per pound 15 minutes
Potted beef “ 30 to 35 “
Corned beef “ 30 “
Ham “ 18 to 20 “
Turkey “ 15 “
Chicken “ 15 “
Fowl “ 20 to 30 “
Tripe “ 3 to 5 hours
Broiling
Steak, 1 inch thick 8 to 10 minutes
Steak, 1½ inch thick 10 to 15 “
Mutton chops, French 8 “
Mutton chops, English 10 “
Spring chicken 20 “
Quail 8 to 10 “
Grouse 15 “
Squabs 10 to 15 “
Shad, bluefish, trout 15 to 25 “
Small fish 5 to 10 “
FISH
Boil
Halibut and salmon per pound 15 minutes
Bluefish and bass “ 10 “
Cod and haddock “ 8 “
Bake
Halibut, salmon, bass, bluefish, shad, etc., for one hour.
Trout, pickerel, whitefish, etc., for one-half hour.
Mrs. H. J. Sower