How To Roast Tripe

Make a forced meat with the crumbs of bread, the yolk of eggs, sweet herbs, lemon-peel, nutmeg, salt, and pepper, mixt all together; shred this on the fat side of the tripe, and lay another piece upon it, with the fat side next the forced meat; then roll it up lightly, and keep it together with pack-thread: put it on a spit, lay it down to roast, and baste it with butter; make sauce of melted butter and the tripe dripping, by boiling them together; put the tripe and sauce in a dish together, and garnish with raspings.

How To Roast A Stuffed Turkey

The fluffing for the turkey may be made in the following manner; take a quarter of a pound of the crumbs of bread, as much beef suet, an anchovy, some parsely, thyme, a little lemon-peel, nutmeg, and pepper; chop these well, and beat them together with the yolk of an egg; then loosen the skin of the breast, and stuff it with this mixture : this done, pin some writing paper before the bread, lay it down to the fire, roasting it till it is of a fine brown, and take the paper off when it is near enough. It must be served up with gravy in the dish, and bread sauce, which last is thus made: take a piece of the crumb of bread, and put it into a pint of spring-water, with some whole pepper, two or three cloves, and a blade of mace; let it boil up five or six times, and take out the spice with a spoon; after which pour off the water, and beat up the bread with a lump of butter and a little salt.

How To Stow A Turkey, Fowl, Or Neck Of Veal

Take a small turkey, or a large one, put it into a pot, with a quart of strong broth, or gravy; to which add a bunch of selery shredded small, an onion, and a sprig of thyme, as also a little Jamaica pepper, black pepper, cloves, and mace, tyed together in a linnen rag. Stew this softly for an hour; a large turkey, or a neck of veal, will take two hours; then add a piece of butter rolled in flour; lay the turkey, or fowl, in a dish, take the onion, thyme, and spice out of the sauce, and pour it over it: remember to enlarge the quantity of sauce, in proportion to the bulk of the meat that is to be stew'd.

Another Way To Dress Fowls Or Turkeys

Raise the skin from the breast of a fowl, or turkey, and stuff it with the following mixture: take a veal sweet-bread, a few oysters, some mush-rooms, an anchovy, some lemon-peel, pepper and a little thyme; chop these small, and mix them with the yolk of an egg: you may likewise fill the body of the fowl with oysters, then paper the breast, and lay it down to roast. The sauce must be good gravy, with a few mushrooms: garnish with lemon.

How To Broil Chickens

After you slit the chicken down the back, season it with pepper and salt, and lay the inside on a gridiron, over a clear fire, but at some distance from it; when it is half done, turn it on the other side, and strew some fine raspings of bread over it, and let it be finely browned without burning : cut and flash the gizzards, and broil them with pepper and salt; likewise broil the livers. These, with lemon, will serve to garnish the dish: the sauce must be gravy.