102 THE BLUE BIRD CooK BOOK usually about 2 hours. Finish with juice on meat. You may add potatoes and vege- tables around meat to complete the meal. VEGETABLES TO SERVE WITH DIFFERENT MEATS Roast Beef—Potatoes, squash, eggplant, turnip, green beans, green peas, whole onions baked 1] hour with roast. Pickles or relish. Roast Pork—Potatoes, creamed cauliflower, buttered beets, carrots and peas mixed, 4 spinach. Apple sauce. Roast Lamb—Potatoes, peas, brussels sprouts, buttered or creamed, parsnips, toma- toes, mint sauce. Roast Veal—Baked potatoes, asparagus, broccoli, carrots, green beans, apple jelly. — Roast Mutton—Mashed potatoes, creamed turnips, spinach, buttered beets. Mint or — apple jelly. Roast Venison—Scalloped potatoes, green peas, parsnips, sweet potato casserole, Currant jelly. Roast Turkey—Mashed potatoes, sweet potato, creamed cauliflower, broccoli. Cran-— berry sauce. Roast Chicken—Same as turkey. Red currant jelly. Roast Goose—Potatoes, mashed turnips, creamed carrots, green peas. Black currant — jelly. Roast Duck—Same as goose and all birds. Roast Ham—French fried potatoes, sweet potatoes, green peas, squash, whole boiled | onions. Mustard, orange and raisin sauce. Boiled Tongue—French fried potatoes, asparagus, buttered beets, parsnips. Horse- — radish. Boiled Corned Beef—Cabbage, baked potato, carrots, cubed beets flavored with sauce tartare. Horseradish mixed with mustard. Boiled Salmon—Cream sauce and green peas. Baked potato, cabbage, asparagus, — broccoli. Sprinkle with parsley and lemon. TIME TABLE FOR ROASTING MEATS Minutes per Ib. Meat Thermometer ROAST BEEF Rare 22 to 26 140 degrees Medium 26 to 30 160 degrees Well done a3 to 170 degrees Oven temperature: 325 degrees. Allow 1/3 lb. with bone or Y% lb. rolled for each serving. Minutes per Ib. Meat Thermometer ROAST PORK Loin 35 to 40 185 degrees Leg 25 to 40 185 degrees Shoulder, Picnic... 35 to 40 185 degrees Butt 45 to 50 185 degrees Oven temperature: 325 to 350 degrees. Allow 1/3 to 2 Ib. with bone or %4 to 1/3 Ib. boneless for each serving. (Frozen meat—thaw in refrigerator or add 15 to 20 minutes per Ib. to roasting time). Minutes per Ib. Meat Thermometer HAM Whole, uncooked __._.-._-. 18 to 20 160 degrees Whole, ready-to-eat ______. 10 130 degrees Half, uncooked ne We 2 160 degrees Half, ready-to-eat ___________. 10 130 degrees Picnic wu to’ So 170 degrees Boneless Butt 40 to 45 170 degrees Oven temperature: 325 to 350 degrees. Allow Y% to 34 Ib. uncooked with bone, 1/3 Ib. boneless, 1/3 Ib. cooked with bone, ¥g to %4 lb. boneless for each serving. Weight Cooking Time Meat Thermometer ROAST VEAL Loin 5 Ibs. 3 1/3 hours 180 degrees Leg 3 Ibs. 2 hours 180 degrees Shoulder 3 Ibs. 2 hours 180 degrees Boned and rolled... 4 Ibs. 2 2/3 hours 180 degrees Oven temperature: 325 degrees. Allow 1/3 to 2 Ib. bone-in or Y% to 1/3 Ib. boneless for each serving. Roast should be at least 3 Ibs.