This section is from "Scientific American Supplement Volumes 275, 286, 288, 299, 303, 312, 315, 324, 344 and 358". Also available from Amazon: Scientific American Reference Book.
Separate the whites and yolks of a dozen fresh eggs. Put the yolks into a basin and beat them to a smooth cream with half a pound of finely pulverized sugar. Into this stir half a pint of brandy, and the same quantity of Jamaica rum; mix all well together and add three quarts of milk or cream, half a nutmeg (grated), and stir together. Beat the whites of the eggs to a stiff froth; stir lightly into them two or three ounces of the finest sugar powder, add this to the mixture, and dust powdered cinnamon over the top.
Beat up in a bowl half a dozen fresh eggs; add half a pound of pulverized sugar; stir well together, and pour in one quart or more of boiling water, about half a pint at a time, mixing well as you pour it in; when all is in, add two tumblers of best brandy and one of Jamaica rum.
The turkey is without doubt the most savory and finest flavored of all our domestic fowls, and is justly held in the highest estimation by the good livers in all countries where it is known. Singe, draw, and truss the turkey in the same manner as other fowls; then fill with a stuffing made of bread crumbs, butter, sweet herbs rubbed fine, moistened with eggs and seasoned with pepper, salt, and grated nutmeg. Sausage meat or a forced meat, made of boiled chicken meat, boiled ham grated fine, chopped oysters, roasted or boiled chestnuts rubbed fine, stewed mushrooms, or last but not the least in estimation, a dozen fine truffles cut into pieces and sauted in the best of butter, and added part to the stuffing and part to the sauce which is made from the drippings (made into a good brown gravy by the addition of a capful of cold water thickened with a little flour, with the giblets boiled and chopped fine in it). A turkey of ten pounds will require two and a half hours' roasting and frequent basting. Currant jelly, cranberry jelly, or cranberry sauce should always be on the table with roast turkey.
Some epicures say that the woodcock should never be drawn, but that they should be fastened to a small bird spit, and should be put to roast before a clear fire; a slice of toast, put in a pan below each bird, in order to catch the trail; baste them with melted butter; lay the toast on a hot dish, and the birds on the toast. They require from fifteen to twenty minutes to roast. Snipe are dressed in the same manner, but require less time to cook. My pet plan to cook woodcock is to draw the bird and split it down the back, and then to broil it, basting it with butter; chop up the intestines, season them with pepper and salt, and saute them on a frying pan with butter; lay the birds on toast upon a hot dish and pour the saute over them.
Select young fat ducks; pick them nicely, singe, and draw them carefully without washing them so as to preserve the blood and consequently the full flavor of the bird; then truss it and place it on the spit before a brisk fire, or in a pan in a hot oven for at least fifteen or twenty minutes; then serve it hot with its own gravy, which is formed by its own blood and juices, on a hot dish. It may also be a little less cooked, and then carved and placed on a chafing dish with red currant jelly, port wine, and a little butter.