TIME FOR MEATS

Beef, underdone, per pound 9 to 10 minutes

Beef, fillet of 20 to 40 minutes

Mutton, leg, per pound 10 to 12 minutes

Mutton, stuffed shoulder, per pound. . . . 18 minutes

Veal, loin of, plain, per pound 15 to 18 minutes

Veal, stuffed, per pound 20 minutes

Pork, spare rib, per pound 15 to 20 minutes

Pork, loin or shoulder, per pound 20 to 30 minutes

Liver, baked or braised 1 to 1^ hours

Corned Beef, per pound 25 to 30 minutes

Boiled (simmered) Beef, per pound. .. .20 to 30 minutes Ham, per lb., after water begins to boil.. 15 to 20 minutes

Bacon, per pound 15 minutes

Chickens, baked, three to four pounds.. 1 to 2 hours

Turkey, ten pounds 3 hours

Goose, eight pounds ; . . 3 hours

Duck, tame 40 to 60 minutes

Duck, wild 30 to 40 minutes

Grouse, Pigeons, and other large birds. .30 minutes

Small birds 10 to 15 minutes

Venison, per pound 15 minutes

Fish, long and thin, six to eight pounds. . 1 hour

Fish, thick, six to eight pounds 1 ^ to 2 hours

Fish, small 25 to 30 minutes

222 BETHANY UNION COOK BOOK