QUERY 1624.--"Please publish a Time Table for cooking different vegetables, and for cooking meats, both well and rare done. Under meats, include fowl, game and fish, well done."
Asparagus 20 to 25 minutes Beans, String or Shell 1 to 3 hours Beets, new 1 to 2 hours 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 5 to 15 minutes (actual boiling) Macaroni 20 to 60 minutes Onions 45 minutes to 2 hours Oyster Plant 45 to 60 minutes Parsnips 30 to 45 minutes Peas about 20 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
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 12 to 15 minutes Beef, ribs, rolled, well done 15 to 18 minutes Beef, fillet, rare 20 to 30 minutes (hot oven) Beef, fillet, well done 1 hour Mutton, leg, rare, per pound 10 minutes Mutton, leg, well done, per pound 14 minutes Mutton, forequarter, stuffed, per pound 15 to 25 minutes Lamb, well done, per pound 15 to 20 minutes Veal, well done, per pound 18 to 22 minutes Pork, well done, per pound 20 minutes Venison, rare, per pound 10 minutes Chicken, per pound 15 to 20 minutes Turkey, 8 to 10 pounds 3 hours Goose, 8 to 10 pounds 2 hours or more Duck, domestic 1 hour or more Duck, wild 15 to 30 minutes (very hot oven) Grouse about 30 minutes Small Birds 15 to 20 minutes Pigeons, potted or en casserole 3 to 6 hours Ham 4 to 6 hours Fish, whole 45 minutes or longer Small Fish and Fillets about 20 minutes Baked Beans with Pork 6 to 8 hours
Steak, 1 inch thick 4 to 10 minutes Steak, 1½ inches thick 8 to 15 minutes Lamb or Mutton Chops 6 to 10 minutes Spring Chicken 20 to 30 minutes Squabs 10 to 12 minutes Shad, Bluefish, etc. 15 to 30 minutes Slices of Fish 12 to 15 minutes Small Fish 5 to 12 minutes
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