Time Turn minutes. times. 1 loin beef steak, ½ lb. 6 4 1 chopped beef steak, ¼ lb. 6 5 1 round steak, ¼ inch slices 2 2 1 round steak, 1 inch slices 7 6 1 veal steak from leg, 1 lb. in ¾ inch slices 12 6 1 Vienna schnitzel, ¼ lb., breaded 6 2 1 breaded veal cutlet, ¼ lb. 6 2 1 lamb chop, ⅕ lb. 2 2 1 breaded pork chop, ¼ lb. 8 4 1 cutlet from leg of venison, ⅛ lb. 4 4 1 breaded oyster 1 1 1 meat ball, ⅛ lb., 1 inch thick 6 4 TIME REQUIRED FOR MEATS ON THE STOVE OR IN THE OVEN. Pounds. Hours. Beef rib roast 4 1¼ Roast beef, rolled 4 1½ Pot roast 5 2½ Sour roast (Sauerbraten) 5 2½–3 Leg of veal 5 2 Filled breast of veal 4 1½–2 Saddle of veal 4 1 Leg of lamb 3½ 1¾ Saddle of lamb 4 1 Young chicken 2 ½ Young chicken 3–4 ¾ Older chicken 4 1½ Young turkey 10 2 Older turkey 10 3 Young capon 5½ 1½ Older capon 5½ 2 Ham 10 4 Roast pork 5 3 Pork tenderloin 1 ⅔ 1 squab filled .. 1 1 duck 5 2 1 fat goose filled 10 2¼–2½ 1 young goose 8 1½ ROASTING.