Boiling Meat and Fish

Fresh Beef	4 to 6 hours
Corned Beef, rib or flank	4 to 7 hours
Corned Beef, fancy brisket	5 to 8 hours
Corned Tongue	3 to 4 hours
Leg or Shoulder of Mutton	3½ to 5 hours
Leg or Shoulder of Lamb	2 to 3 hours
Turkey, per pound	15 to 18 minutes
Fowl, 4 to 5 pounds	2 to 4 hours
Chicken, 3 pounds	1 to 1½ hours
Ham	4 to 6 hours
Lobster	25 to 30 minutes
Codfish and Haddock, per pound	6 minutes
Halibut, whole or thick piece, per pound	15 minutes
Salmon, whole or thick piece	10 to 15 minutes
Clams and Oysters	3 to 5 minutes

Query 1625.—"Recipe for Tomato Aspic for salads and a well-seasoned Cream of Corn Soup."