Leave out the livers, gizzards and hearts, to be chopped and put into the gravy. Fill the crops and bodies of the fowls with a force-meat, put them before a clear fire and roast them an hour, basting them with butter or with clarified dripping.

Having stewed the necks, gizzards, livers, and hearts in a very little water, strain it and mix it hot with the gravy that has dripped from the fowls, and which must be first skimmed. Thicken it with a little browned flour, add to it the livers, hearts, and gizzards chopped small. Send the fowls to table with the gravy in a boat, and have cranberry-sauce to eat with them.