Boiling MEATS 2 to 6 hours Corned meat 4 to 6 hours Ox tongue 3 to 4 hours Ham, 12 to 14 lbs 4 to 5 hours Turkey, 10 lbs 3 to 3-1/2 hours Fowl, 4 to 5 lbs 2 to 3 hours Chicken, 3 lbs 1 to 1-1/2 hours Fish, 2 to 5 lbs 30 to 45 minutes Lobster 25 to 30 minutes Cod, 3 to 5 lbs 20 to 30 minutes Haddock, 3 to 5 lbs 20 to 30 minutes Halibut, thick piece, per lb 15 minutes Salmon, thick piece, per lb 10 to 15 minutes Asparagus 20 to 30 minutes Beans, shell or string 1 to 3 hours Beets, young 50 minutes Beets, old 3 to 4 hours Brussels Sprouts 15 to 20 minutes Cabbage 35 to 60 minutes Carrots 1 hour Cauliflower 25 to 30 minutes Corn 12 to 20 minutes Macaroni 20 to 35 minutes Turnips 30 to 45 minutes Onions 45 to 60 minutes Parsnips 30 to 45 minutes Spinach 15 to 20 minutes Tomatoes, stewed 15 to 20 minutes Rice 20 to 30 minutes Broiling Steak, 1 inch thick 4 to 10 minutes Steak, 1-1/2 inches thick 8 to 12 minutes Lamb or mutton chops 6 to 10 minutes Chicken 20 minutes Quails 8 minutes Squabs 10 to 12 minutes Shad, whitefish and bluefish 15 to 20 minutes Fish slices 12 to 15 minutes Liver 4 to 5 minutes Frying Smelts and other small fish 3 to 5 minutes Breaded chops 5 to 8 minutes Potatoes, raw 4 to 8 minutes Fish balls and croquettes 1 minute Muffins, fritters, and doughnuts 3 to 5 minutes Weights and Measures