Weight, Measures, Cooking Times, and Cooking Tips, collected by Carlos Mirasierras
Duck (domestic)
Roasted
1 hour or more
Duck (wild)
Roasted
15 to 30 minutes
Fowl, 4 to 5 pounds
Boiled
2 to 4 hours
Fowl, per pound
Roasted
30 to 45 minutes
Roasted
2 hours or more
Goose, 8 to 10 pounds
Grouse
Roasted
25 to 30 minutes
Roasted
45 to 50 minutes
Partridge
Baked
3 hours
Pigeons (potted)
Broiled
8 to 10 minutes
Quails
Quails, in paper cases
Broiled
10 to 12 minutes
Roasted
30 to 45 minutes
Rabbit
Squabs
Broiled
10 to 12 minutes
Turkey, 8 to 10 pounds
Roasted
3 hours
Turkey, 9 pounds
Boiled
2 to 3 hours
Venison, rare, per
Roasted
10 minutes
pound
_________________________________________________________________
Beef, Pork, Lamb, Mutton, Veal, Etc
ARTICLE
Bacon
Bacon
Beef, corned, rib or
flank
Beef, corned, fancy
Brisket
Beef, fillet, rare
Beef, fresh
Beef, ribs or loin, rare
per pound
Beef, ribs or loin, well
done, per pound
Beef, ribs, rolled, rare,
per pound
Beef, ribs, rolled, well
done, per pound
Beef, rump, rare, per
pound
Beef, rump, well done,
per pound
Chops, breaded
Chops, Lamb or Mutton
Croquettes
Ham, 12 to 14 pounds

HOW COOKED
Broiled
Cooked in oven

TIME
6-7 minutes
15 minutes

Boiled

4 to 7 hours

Boiled

5 to 8 hours

Roasted
Boiled

20 to 30 minutes
4 to 6 hours

Roasted

8 to 10 minutes

Roasted

12 to 16 minutes

Roasted

10 to 13 minutes

Roasted

15 to 19 minutes

Roasted

9 to 10 minutes

Roasted

13 to 15 minutes

Fried
Broiled
Fried
Boiled

5 to 8 minutes
6 to 10 minutes
1 to 2 minutes
4 to 6 hours
8