This section is from the book "Progressive Cookery", by E. M. Hinckley. Also available from Amazon: Progressive Cookery.
It is impossible to give direct rules for roasting. Roast meats, rare .... per pound, ten minutes.
Roast meats, well done - per pound, fifteen minutes.
Lamb and veal ----- per pound, twenty minutes.
Turkey - - - - - - ten pound, three hours.
Chicken ------- three pound, one hour.
Game, rare - - - - - - twenty minutes.
Tame duck - - - forty minutes.
Fish ... eight pounds, till flesh will break or one hour.
New potatoes, small - - - boil twenty minutes.
Potatoes, old - - - - - - one-half hour.
Peas, new ------- twenty-flve minutes.
Peas, old from one-haif to one hour.
String beans ... from one-half to one hour and a half.
Onions and turnips ... from one to one hour and a half. Carrots and cabbage - - - from one to one hour and a half. Cauliflower and asparagus - - - - - one-half hour.
Artichokes - - - from one-half to three-quarters of an hour.
Vegetables must be put into boiling salted water to prevent the nutritious qualities from escaping.
Potatoes must be peeled before boiling. A bitter, indigestible juice lies near the skin. Do not leave the potatoes in cold water any length of time before cooking, because it draws out the starch; etc.
Potatoes that are to be cooked in deep fat, should lay in salted water a few hours, and dried in a cloth before cooking.