+-----------------------------------------------------+

|                          MEATS                      |
+------------------------------------------------------
|                            |           Time         |
+----------------------------+------------------------+
| Beef, ribs, rare           |  per pound, 15 minutes.|
+----------------------------+------------------------+
| Beef, ribs, well done      |   "    "    20     "   |
+----------------------------+------------------------+
| Round of Beef              |   "    "    20     "   |
+----------------------------+------------------------+
| Mutton, leg, rare          |   "    "    18     "   |
+----------------------------+------------------------+
| Mutton, leg, well done     |   "    "   20      "   |
+----------------------------+------------------------+
| Mutton, loin, rare         |   "    "    15     "   |
+----------------------------+------------------------+
| Lamb, well done            |   "    "    20     "   |
+----------------------------+------------------------+
| Veal, well done            |   "    "    25     "   |
+----------------------------+------------------------+
| Pork, well done            |   "    "    25     "   |
+----------------------------+------------------------+
| Chicken                    |   "    "    20     "   |
+----------------------------+------------------------+
| Goose                      |   "    "    25     "   |
+----------------------------+------------------------+
| Fillet, hot oven           |          45 minutes.   |
+----------------------------+------------------------+
| Braised Meats              |       1-1/2 hours.     |
+----------------------------+------------------------+
| Turkey, 8 pounds           |           2 hours      |
+----------------------------+------------------------+
| Birds, small, hot oven     |       15 to 20 min.    |
+----------------------------+------------------------+
| Ducks, tame                |            1 hour.     |
+----------------------------+------------------------+
| Ducks, wild, very hot oven |         25 minutes.    |
+----------------------------+------------------------+
|                                                     |
|                          FISH                       |
+----------------------------+------------------------+
| Large Fish                 |     1 hour, about      |
+----------------------------+------------------------+
| Small Fish                 |     20 to 30 mins.     |
+----------------------------+------------------------+
>
BROILING
+-------------------------------------------+
|                                Time       |
+-------------------------------------------+
| Steak, 1 inch thick      |  8 to 10 min.  |
+--------------------------+----------------+
| Steak, 1-1/2 inch thick  | 10 to 15  "    |
+--------------------------+----------------+
| Mutton Chops, French     |  8 minutes.    |