TIME-TABLE
Baking and roasting
FISH AND MEATS
| Baked beans with pork | 6 to 8 hours. |
| Beef, fillet, rare | 20 to 30 minutes. |
| Beef ribs or loin, well done, per pound | 12 to 16 minutes. |
| Beef ribs, or loin, rare, per pound | 8 to 10 minutes. |
| Chicken, per pound | 15 minutes or more. |
| Duck, domestic | 1 hour or more. |
| Duck, wild | 12 minutes per pound. |
| Fish, whole, as bluefish, salmon, etc. | 10 minutes per pound. |
| Goose, 8 to 10 pounds | 2 hours or more. |
| Grouse | 25 to 30 minutes. |
| Ham | 15 minutes per pound. |
| Lamb, well done, per pound | 15 to 18 minutes. |
| Liver, whole | 12 minutes per pound. |
| Mutton, leg, well done, per pound | 15 minutes or more. |
| Mutton, leg, rare, per pound | 10 minutes. |
| Mutton, saddle, rare, without flank, per pound | 9 minutes. |
| Mutton shoulder, stuffed, per pound | 15 to 25 minutes. |
| Partridge | 35 to 40 minutes. |
| Pork, well done, per pound | 20 minutes. |
| Small fish and fillets | 20 to 30 minutes. |
| Turkey, 8 to 10 pounds | 12 minutes per pound. |
| Veal, well done, per pound | 18 to 20 minutes. |
| Venison, rare, per pound | 10 minutes. |
Boiling
MEATS
| Chicken | 1 to 1-1/2 hours. |
| Corned beef (rib or flank) | 4 to 6 hours, according to size. |
| Corned beef (fancy brisket) | 5 to 8 hours. |
| Corned tongue | 3 to 4 hours. |
| Fowl, 4 to 5 pounds | 15 minutes per pound, if tender. |
| Fresh beef | 4 to 6 hours. |
| Ham | 4 to 6 hours. |
| Mutton | 15 minutes per pound. |
| Turkey, per pound | 15 to 18 minutes. |
FISH
| Clams and oysters | 3 to 5 minutes. |
| Codfish and haddock, per pound | 10 minutes. |
| Bass and bluefish, per pound | 10 minutes. |
| Halibut, whole or thick piece, per pound | 15 minutes. |
| Lobster | 30 to 40 minutes. |
| Salmon, whole or thick piece, per pound | 10 to 20 minutes. |
| Small fish | 6 to 8 minutes. |