Skin a cold chicken, fowl, or turkey; take off the fillets from the breasts, and put them into a stewpan with the rest of the white meat and wings, side-bones, and merry-thought, with a pint of broth, a large blade of mace pounded, an eschalot minced line, the juice of half a lemon, and a roll of the peel, some salt, and a few grains of cayenne; thicken it with flour and butter, and let it simmer for two or three minutes, till the meat is warm. In the meantime score the eggs and rump, powder them with pepper and salt, broil them nicely brown, and lay them on, or round your pulled chicken. Three table-spoonfuls of good cream, or the yolks of as many eggs, will be a great improvement to it.
We can only recommend this method of dressing when the fire is not good enough for roasting. Pick and truss it the same as for boiling, cut it open down the back, wipe the inside clean with a cloth, season it .with a little pepper and salt, have a clear fire, and set the gridiron at a good distance over it, lay the chicken on with the inside towards the fire (you may egg; it and strew some grated bread over it), and broil it till it is a fine brown: take care the fleshy side is not burned. , Lay it on a hot dish; pickled mushrooms, or mushroom sauce thrown over it, or paisley and butter, or melted butter flavored with mushroom ketchup. Garnish it with slices of lemon; and the liver and gizzard slit and notched, seasoned with pepper and salt, and broiled nicely brown, with some slices of lemon.
Boil a pint of rice in as much water as will cover it, with black pepper, a few blades of mace, and half a dozen cloves, tied up in a bit of cloth; when the rice is tender, take out the spice; stir in a piece of butter; boil a fowl and a piece of bacon; lay them in the dish, cover them with the rice: lay round the dish, and upon the rice, hard eggs, cut in halves, quarters, and lengthways, with onions, first boiled, and then fried.
Well pepper and salt the fowls before you spit them; roast them before a clear fire; froth them up when nearly done, by sprinkling them over with flour and salt, and basting them with butter. When done, be careful in taking out the skewers. Serve them with very good clear gravy in the dish, and bread or egg sauce in a boat.
Roast some chestnuts very carefully, so that they may not be burnt, then take off' the skins, and peel them. Take about a dozen of them, cut them small, and bruise them in a mortar. Parboil the liver of a fowl; bruise it, and cut about a quarter of a pound of ham or bacon, and pound it. Then mix them all together, with a good quantity of chopped parsley, sweet herbs, some mace, pepper, salt, and nutmeg. When these are are all well mixed together, put it into your fowl, and roast it. The best way of doing this is to tie the neck, and hang it up by the legs to roast, with a string, and then baste it with butter. For sauce, take the rest of the chestnuts, peel and skin them, put them into some good gravy, with a little white wine; and thicken it with a piece of butter rolled in flour. Then place your fowl in the dish; pour in the sauce; garnish with lemon, and serve.
Truss a fowl the same as for boiling, lard it quite through with bacon, ham, and parsley; put it in a pan with a little butter, two or three slices of peeled lemon, a bundle of sweet herbs, three cloves, sliced onions, carrots, pepper, salt, a little stock, and a glass of white wine; stew them gently till they are done; skim and strain the sauce, and serve it with the fowl.
The flavor of wild fowl is preserved better by not stuffing them; put into each, pepper, salt, and a bit of butter. Wild fowl do not require so much dressing as tame; they should be done of a fine color, and nicely frothed. A rich brown gravy should be served in the dish,and when the breast is cut into slices, before it is taken from the bone, it will be much improved by a squeeze of lemon, some salt and pepper. If you wish to take off the fishy smell which these birds frequently have, put an onion, salt, and hot water into the dripping pan, and for the first ten minutes baste them with this; then remove the pan, and keep constantly basting with batter.