|Weight||Servings||Approximate Cooking Time|
|8 lbs.||6||1 hour and 50 to 55 minutes|
|9 lbs.||7 to 8||About 2 hours|
|9 1/2 lbs.||8 to 9||2 hours and 10 to 15 minutes|
|10 1/2 lbs.||9 to 10||2 hours and 15 to 20 minutes|
|Squab||Poussin||2||3/4 to 1||Broil, Grill, Roast|
|Broiler||Poulet Nouveau||2 to 3||1 1/2 to 2 1/2||Broil, Grill, Roast|
|Fryer||Poulet Reine||3 to 5||2 to 3||Fry, Sauté, Roast|
|Roaster||Poularde||5 1/2 to 9||Over 3||Roast, Poach, Fricassee|
|Fowl||Poule de l’Année||10 to 12||Over 3||Stew, Fricassee|
|Rooster||Coq||Over 12||Over 3||Soup stock, Forcemeat|
Examples from Knuth, The TeXbook, based on Beck, Bertholle, and Child, Mastering the Art of French Cooking.
Font used: TeX Gyre Bonum from the TeX Gyre collection.
To see the intended result, use a Mac OS X and Windows nightly builds of Firefox with OpenType feature support, and set the gfx.text_layout.harfbuzz preference to true in about:config. If the checkbox has no effect, you're not seeing OpenType features being used.