I will conclude with the following remarks as to the time required to boil poultry.
Turkeys, capons, fowls, chickens, &c., are all boiled in the same manner, allowing time according to their size.
A chicken will take about twenty minutes.
A fowl, about forty minutes.
A poularde or capon, about an hour.
A small turkey, an hour and a half.
A large turkey, two hours or more.
Rabbits should be put into a basin of warm water; then put them into plenty of water, and boil half an hour. If large, three quarters of an hour.
Of frying I would merely say, that the frying is the finest and most delicate when good olive oil is employed. “Il est reconnu que c’est avec la bonne huile d’olive que se font fritures les plus fines, les plus délicates.”—Manuel de Cuisinier et de la Cuisinière, par P. Cardelli.