All poultry should be dressed as soon as killed; the feathers come out more easily while the fowl is warm; strip them off toward the head; remove the pin-feathers with a knife; singe the hairs by holding it over the gas jet or a piece of lighted paper; cut off the head; turn the skin hack and cut off the neck close to the body; remove the windpipe and crop; to remove the feet, cut the skin just below the leg joint; break the joint; with a skewer pull out the tendons; cut away the oil bag in the tail; make an incision under the side bone near the tail large enough to insert two fingers; slip the fingers around the entrails; separating the membrane; when everything is loosened, get the fingers around the heart and pull out the entrails; then take out the lungs and kidneys; when everything is removed hold the fowl under the faucet and rinse well, then wipe dry.
Remove the outside sack from the heart; cut open and press out the clot of blood; cut off the gall bladder from the liver, being careful not to break it. and cut away any discolored part of the liver; open the thick part of the gizzard and take out the inner sack without breaking; wash giblets and put into cold water; simmer until tender; cook the neck with the giblets.
Draw the thighs up close to the body and pass a skewer through the thigh and into the body and out through the other thigh; pass another skewer through the wings, fastening them close to the body; fold the skin at the neck over and pin it to the back with a skewer; cross the legs over the tail and tie with a stout twine, leaving two long ends; pass the twine around the tail, bring it up, crossing in front and passing around the skewer in the thighs; cross in the back and fasten around the skewer through the wings and tie firmly.
Singe, draw, wash and wipe; stuff the body and neck with stale bread crumbs moistened with melted butter and seasoned with pepper, salt and celery salt; truss and rub with butter; lay the turkey, breast down, on the rack in the roasting pan; put into a hot oven and cook until the back of the turkey is nicely browned, then turn it over and brown breast; pour one pint of water into the pan after the turkey is browned; baste every fifteen minutes, or whenever the skin becomes very dry; allow about twenty-five minutes to the pound for roasting; if the turkey browns too rapidly cover the breast with a heavy paper well buttered. Oysters or chopped celery may be added to the stuffing if desired.
Prepare the same as roast turkey; allow twenty minutes to the pound for roasting.
Many people prefer young ducks served rare; when so liked, they are not stuffed.
Pick, singe, draw and wash the duck; wipe, truss and dredge with salt, pepper and flour; roast in a hot oven about thirty minutes. Full-grown domestic ducks should be roasted about one hour and basted every ten minutes. Make a giblet gravy and serve with a grape or currant jelly.
Ducks and geese have a strong flavor, and are improved by stuffing the body with apples or onions or coarse bits of celery, which absorb the flavor and should not be eaten.
Nearly all wild ducks have a strong or fishy flavor. To lessen this flavor put an onion cut in two into the body of the bird, and let stand some hours before cooking.
Clean the same as poultry and wipe both inside and out with a damp towel; fuck back the wings and truss the legs close to the body; rub with salt, pepper, buffer and flour; place in a baking pan and add one cup of boiling wafer; roast twenty-five to thirty-five minutes in a hot oven, basting occasionally with butter; serve very hot, with slices of lemon or currant jelly.