This section is from the book "Practical Cooking And Serving", by Janet McKenzie Hill. Also available from Amazon: Practical Cooking and Serving: A Complete Manual of How to Select, Prepare, and Serve Food .
To a highly seasoned bread stuffing add an equal bulk of whole oysters. Or fill the fowl with oysters dipped in cracker crumbs, then in melted butter and again in crumbs. As long cooking detracts from the goodness of oysters, the fowl may be roasted without stuffing and served with scalloped oysters,
Blanch the chestnuts, then cook until tender in boiling salted water, drain and pass through a ricer. Add the seasoning and mix with the veal; moisten with hot cream or stock, if a moist dressing is preferred.
Mix together two cups of mashed potato, one cup of soft bread crumbs and from one fourth to one half a cup of butter; season to taste with salt, pepper, sage, summer savory, or poultry seasoning as wished; add a beaten egg for a dressing to slice smoothly.
Wash the rice and cook until half done in boiling salted water; drain and add the other ingredients, the chestnuts cooked and cut in small pieces, the almonds blanched and chopped. Use as any stuffing.
6 ounces of soft bread. 1/4 teaspoonful of spiced pepper. 1 lemon rind, grated. 1/3 cup of melted butter or 1/4 pound of beef suet, chopped. 1 tablespoonful of green thyme, chopped. 1 egg. 1 tablespoonful of marjoram, chopped. 2 tablespoonfuls of parsley, chopped.
Domestic geese and ducks are trussed very much as turkeys and roasted with or without stuffing; a well-cleaned head of celery may be thrust inside to create moisture and give flavor, though this is more practised with wild ducks. Roast in a hotter oven, after the outside is seared, than for fowl. Cook from half to a whole hour, or until the joints separate easily. Baste every ten minutes. Save upon the breast there is but little flesh on ducks.
Chop the liver fine, and sauté in one tablespoonful of hot butter, with a tablespoonful of chopped onion; mix with four ounces of bread (one fourth a loaf), one fourth a cup of butter, melted; add one tablespoonful of parsley, chopped fine, and the beaten yolk of an egg.
Parboil three small, mild-flavored onions in two waters. Then boil until tender, In the meantime, scald eight or ten sage leaves in hot water, allowing them to stand five minutes. Dry thoroughly and chop with the onions until the mixture is very fine; add one cup and a quarter of fine bread crumbs (five ounces), one fourth a teaspoonful, each, of paprika (or spiced pepper) and salt. When well mixed, add two tablespoonfuls of butter and bind together with an egg, well beaten.