Beef, ribs or loin, rare, per pound 8 to 10 minutes Beef, ribs or loin, well done, per pound 12 to 16 minutes Beef, ribs, rolled, rare 12 to 15 minutes Beef, ribs, rolled, well done 15 to 18 minutes Beef, fillet, rare 20 to 30 minutes (hot oven) Beef, fillet, well done 1 hour Mutton, leg, rare, per pound 10 minutes Mutton, leg, well done, per pound 14 minutes Mutton, forequarter, stuffed, per pound 15 to 25 minutes Lamb, well done, per pound 15 to 20 minutes Veal, well done, per pound 18 to 22 minutes Pork, well done, per pound 20 minutes Venison, rare, per pound 10 minutes Chicken, per pound 15 to 20 minutes Turkey, 8 to 10 pounds 3 hours Goose, 8 to 10 pounds 2 hours or more Duck, domestic 1 hour or more Duck, wild 15 to 30 minutes (very hot oven) Grouse about 30 minutes Small Birds 15 to 20 minutes Pigeons, potted or en casserole 3 to 6 hours Ham 4 to 6 hours Fish, whole 45 minutes or longer Small Fish and Fillets about 20 minutes Baked Beans with Pork 6 to 8 hours Time Table for Broiling Meat and Fish Steak, 1 inch thick 4 to 10 minutes Steak, 1½ inches thick 8 to 15 minutes Lamb or Mutton Chops 6 to 10 minutes Spring Chicken 20 to 30 minutes Squabs 10 to 12 minutes Shad, Bluefish, etc. 15 to 30 minutes Slices of Fish 12 to 15 minutes Small Fish 5 to 12 minutes Boiling Meat and Fish