TIME TABLE.
Reading edition
BOILING.
MEATS.
Time.
Mutton per pound 15 minutes.
Potted Beef “ “ 30 to 35 min.
Corned Beef “ “ 30 minutes.
Ham “ “ 18 to 20 min.
Turkey “ “ 15 minutes.
Chicken “ “ 15 “
Fowl “ “ 20 to 30 min.
Tripe “ “ 3 to 5 hours.
FISH.
Time.
Codfish “ “ 6 minutes.
Haddock “ “ 6 “
Halibut “ “ 15 “
Blue “ “ 10 “
Bass “ “ 10 “
Salmon “ “ 10 to 15 min.
Small Fish “ “ 6 minutes.
Lobster 30 to 40 min.
VEGETABLES.
Time.
Potatoes 20 to 30 min.
Asparagus 20 to 25 “
Peas 15 to 20 “
String Beans 20 to 30 “
Lima 30 to 40 “
Spinach 15 to 20 “
Turnips 30 minutes.
Beets 30 min. or more.
Cabbage 20 “
Cauliflower 20 “
Brussels Sprouts 10 to 15 min.
Onions 30 to 40 “
Parsnips 30 to 40 “
Green Corn 20 to 25 “
Macaroni 20 minutes.
Rice 15 to 20 min.
BAKING.
MEATS.
Time.
Beef, ribs, rare per pound, 8 to 10 min.
“ “ well done “ 12 to 15 “
“ “ boned & rolled “ 12 to 15 “
Round of Beef “ 12 to 15 “
Mutton, leg, rare “ 10 minutes.
“ “ well done “ 15 “
“ loin, rare “ 8 “
“ shoulder, stuffed “ 15 “
“ saddle, rare “ 9 “
Lamb, well done “ 15 “
Veal, “ 18 to 20 min.
Pork, “ 20 minutes.
Venison, rare “ 10 “
Chicken “ 15 “
Goose “ 18 “
Fillet, hot oven 30 minutes.
Braised Meats 3 to 4 hours.
Liver, whole 2 hours.
Turkey, 8 lbs 1¾ “
“ very large 3 “
Birds, small, hot oven 15 to 20 min.
Ducks, tame 45 minutes.
“ wild, very hot oven 15 “
Partridge 35 to 40 min.
Grouse 20 to 25 “
FISH.
Time.
Large Fish 1 hour, about.
Small 20 to 30 min.
Time.
Bread 1 hour.
Biscuits 20 minutes.
Cake 20 to 45 min.
Custards, very slow oven 1 hour.
BROILING.
Time.
Steak, 1 inch thick 8 to 10 min.
“ 1½ “ 10 to 15 “
Mutton Chops, French 8 minutes.
“ “ English 10 “
Spring Chicken 20 “
Quail 8 to 10 min.
Grouse 15 minutes.
Squabs 10 to 15 min.
Shad, Bluefish, Trout 15 to 25 “
Small Fish 5 to 10 “