Roast Chicken

Prepare, stuff and truss the same as turkey. A pair of chickens, weighing each two and a half pounds, will require an hour and a quarter to roast if in the tin-kitchen; one hour if in the oven.

Roast Goose

Prepare, as directed for poultry, and stuff the body with a dressing made in the following manner : Pare and boil potatoes; mash them and mix with one fourth of an onion chopped fine, one spoonful of sage, one of salt, one teaspoonful of pepper, a small piece of butter. Truss, and roast (if it weighs ten pounds) one hour and three quarters if in the tin kitchen, but if in the oven one hour and a half. Make the gravy as for turkey, and serve with apple-sauce.

Skim off all the fat before putting the drippings in the gravy.

Roast Duck

Prepare the dressing as for goose, and roast before a hot fire forty minutes, or if in the oven have it very hot and roast thirty minutes. Serve with either apple-sauce or currant jelly. Make gravy the same as for turkey.

This time cooks the goose and ducks rare.

Roast Partridges

Clean and truss; then lard and roast thirty minutes. Serve with currant jelly To make the gravy : Put one spoonful of butter into a basin, and when it boils up stir in one spoonful of dry flour; stir until a dark brown; then pour on half a pint of boiling water. Season with salt, pepper, the partridge drippings, and a spoonful of currant jelly. Or serve with bread sauce, the rule for which you will find under 6auces.

To lard a bird : Cut fat salt pork into thin, narrow slices, and put one end of the slice through the eye of a larding needle. (You can obtain one at any kitchen furnishing store.) Now run the needle under the skin of the bird, and draw the pork half way through, having the pieces about an inch apart.

Roast Grouse

If you stuff them, make the dressing the same as for turkey; but they are not often stuffed. Roast thirty minutes, and serve with currant jelly. The gravy made the same as before directed

Roast Pigeons

Lard and roast the same as partridges. Make the gravy the same, with the addition of one teaspoonful of clove and half a wineglass of claret. The pigeons must be young, or they will not be nice roasted.

Small Birds

Woodcock, quail snipe, and plover may be cooked in the same manner as partridges, allowing fifteen minutes to roast, and serve on toast.