Cooks Time Table

COOK'S TIME TABLE

ROASTING OR BAKING MEATS AND FISH

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, per pound

12 to 15 minutes.

Beef, ribs, rolled, well done, per pound

12 to 15 minutes.

Beef, fillet, rare

20 to 30 minutes.

Mutton, leg, rare, per pound

10 minutes.

Mutton, leg, well done, per pound

14 minutes.

Mutton, saddle, rare, without flank, per pound

9 minutes.

Mutton, loin, rare, per pound

9 minutes.

Mutton, forequarter, stuffed, per pound

15 to 25 minutes

Lamb, well done, per pound

15 to 18 minutes

Veal, well done, per pound

18 to 20 minutes

Pork, well done, per pound

20 minutes

Venison, rare, per pound

10 minutes

Chicken, per pound

15 or more minutes.

Turkey, 8 to 1o pounds

3 hours

Goose, 8 to 1o pounds

2 hours, or more

Duck (domestic)

1 hour, or more.

Duck (wild)

15 to 30 minutes

Grouse

about 30 minutes.

Small Birds

15 to 20 minutes.

Pigeons (potted, or en casserole)

2 to 4 hours.

Ham

4 to 6 hours

Fish, whole, as bluefish, salmon, etc

1 hour, or more.

Small fish and fillets

20 to 30 minutes.

Baked beans with pork

6 to 8 hours

BROILING

Steak, 1 inch thick

4 to 10 minutes

Steak, 1 1/2 inches thick

8 to 15 minutes

Lamb, or Mutton Chops

6 to 10 minutes

Quails

8 to 10 minutes

Quails in paper cases

10 to 12 minutes

Squabs

10 to 12 minutes.

Spring Chicken

20 minutes

Shad, bluefish, etc

15 to 30 minutes.

Slices of fish

12 to 15 minutes

Small Fish, trout, etc

5 to 12 minutes.

FRYING

Whitebait, croquettes, fish-balls

1 minute

Muffins, fritters and doughnuts

3 to 5 minutes.

Breaded Chops

5 to 8 minutes.

Fillets of Fish

4 to 6 minutes.

Smelts, brook trout, etc.

3 to 5 minutes.

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

3 1/2 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 1 1/2 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.

Bluefish, bass, etc., per pound

10 minutes.

Salmon, whole, or thick cut

10 to 15 minutes

Small fish

6 to 8 minutes.

Clams and oysters

3 to 5 minutes.

Braised Meats

3 to 5 hours

BOILING OF VEGETABLES, COFFEE, ETC.

Asparagus

20 to 25 minutes

Beans, string, or shell

1 to 2 hours

Beets, new

45 minutes to 1 hour.

Beets, old

4 to 6 hours

Beet Greens

1 hour or longer

Brussels Sprouts

15 to 20 minutes

Cabbage

30 to 80 minutes

Carrots

1 hour or longer

Cauliflower

20 to 30 minutes

Celery

2 hours or longer

Corn

10 to 20 minutes

Macaroni

20 to 60 minutes

Onions

45 minutes to 2 hours.

Oyster Plant

45 to 60 minutes

Parsnips

30 to 45 minutes

Peas

20 to 60 minutes

Potatoes, white

20 to 30 minutes

Potatoes, sweet

15 to 25 minutes

Rice

20 to 30 minutes

Squash

20 to 30 minutes

Spinach

15 to 20 minutes

Tomatoes, stewed

15 to 20 minutes

Turnips

30 to 45 minutes

Coffee

3 to 5 minutes

BAKING OF BREAD, CAKE, CUSTARDS AND PUDDINGS

Loaf Bread

40 to 60 minutes

Rolls, biscuit

10 to 30 minutes

Muffins, yeast

about 30 minutes

Muffins, baking-powder

20 to 25 minutes

Sponge Cake, loaf

45 to 60 minutes

Plain Loaf Cake

30 to 90 minutes

Layer Cake

15 to 20 minutes

Fruit Cake

2 or 3 hours

Small Cakes

15 to 25 minutes

Custards

20 minutes to 1 hour.

Steamed Brown-Bread

3 hours

Steamed Puddings

1 to 3 hours

Pie Crust

30 to 45 minutes

Potatoes

30 to 45 minutes

Scalloped and au Gratin Dishes

10 to 20 minutes

Timbales

about 20 minutes