Food: Cooking Times for Sea Foods, Game and Poultry

ARTICLE	HOW COOKED	TIME
Clams	Boiled	3 to 5 minutes
Fish, Shad, Bluefish and Whitefish	Broiled	15 to 30 minutes
Fish, Slices of Halibut, Salmon or Swordfish	Broiled	12 to 15 minutes
Fish, Codfish and Haddock, per pound	Boiled	6 minutes
Fish, Halibut, whole or thick piece, per pound	Boiled	15 minutes
Fish, Bluefish and Bass, per pound	Boiled	10 minutes
Fish, Salmon, whole or thick cut, per pound	Boiled	10 to 15 minutes
Fish, small	Boiled	6 to 10 minutes
Fish, small	Broiled	5 to 8 minutes
Fish, whole, as bluefish, salmon, etc.	Baked	1 hour or more
Small fish and fillets	Baked	20 to 30 minutes
Lobsters	Boiled	25 to 45 minutes
Oysters	Boiled	3 to 5 minutes

Game and Poultry
Birds, game, small	Roasted	15 to 20 minutes
Chicken spring	Broiled	20 minutes
Chicken, per pound	Roasted	15 or more minutes
Chicken, 3 pounds	Boiled	1 to 1-1/2 hours
Duck (domestic)	Roasted	1 hour or more
Duck (wild)	Roasted	15 to 30 minutes
Fowl, 4 to 5 pounds	Boiled	2 to 4 hours
Fowl, per pound	Roasted	30 to 45 minutes
Goose, 8 to 10 pounds	Roasted	2 hours or more
Grouse	Roasted	25 to 30 minutes
Partridge	Roasted	45 to 50 minutes
Pigeons (potted)	Baked	3 hours
Quails	Broiled	8 to 10 minutes
Quails, in paper cases	Broiled	10 to 12 minutes
Rabbit	Roasted	30 to 45 minutes
Squabs	Broiled	10 to 12 minutes
Turkey, 8 to 10 pounds	Roasted	3 hours
Turkey, 9 pounds	Boiled	2 to 3 hours
Venison, rare, per pound	Roasted	10 minutes

(page 53 in book)