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Boiling Meats and Fish

Fresh Beef, 4 to 6 hours Corned Beef, 4 " 8 " " Tongue, 3 " 4 " Leg or Shoulder of Mutton, 3 1/2 to 5 hours " " " " Lamb, 2 to 3 hours Turkey, per pound, 15 " 18 minutes Fowl, 4 to 5 pounds, 2 " 4 hours Chicken, 3 pounds, 1 " 1 1/2 hours Ham, 4 " 6 hours Lobster, 20 " 30 minutes Salmon, whole or large cut, 10 to 15 minutes Clams and Oysters, 3 " 5 minutes Braised Meats, 3 " 5 hours Corned Beef, " Tongue, Leg or Shoulder of Mutton, " " “ " Lamb, Turkey, per pound, Fowl, 4 to 5 pounds, Chicken, 3 pounds, Ham, 4 to 6 hours. 4 3 4"8 " “ 4 " 3½ to 5 hours. 2 to 3 hours. 15 "18 minutes. 4 hours. 1/2 hours. “ 2 I 4 4 " 6 hours.

Lobster, Codfish, per pound, 6 minutes.

Salmon, whole or large cut, 20" 30 minutes. 10 to 15 minutes.

Clams and Oysters, 5 minutes.

Braised Meats, 5 hours.