Chickens

Pur your chickens into scalding water, and as soon as the feathers will slip off, take them out, otherwise they will make the skin hard. After you have drawn them, lay them in skimmed milk for two hours, and then truss them with their heads on their wings. When you have properly singed, and dusted them with flour, cover them close in cold water, and set them over a slow fire. Having taken off the scum, and boiled them slowly for five or six minutes, take them off the fire, and keep them close covered for half an hour in the water, which will stew them sufficiently, and make them plump and white. Before you dish them, set them on the fire to heat; then drain them, and pour over them white sauce. - See Sauces.

Fowls

Pluck your fowls, draw them at the rump, and cut off the head, neck, and legs. Take out the breast-bone carefully; and having skewered them with the ends of their legs in their bodies, tie them round with a string. Singe and dust them well with flour, put them into cold water, cover the kettle close, and set it on the fire; but take it off" as soon as the scum begins to rise. Cover them close again, and let them boil twenty minutes very slowly. Then take them off, and the heat of the water, in half an hour, will stew them sufficiently. Then treat them in the same manner as above directed for chickens, though melted butter is as often used as white sauce.

Turkeys

A turkey should not be fed the day before it is to be killed ; but give it a spoonful of allegar just before you kill it, and it will make it white and tender. Let it hang by the legs four or five days after it is killed ; and when you have plucked it, draw it at the rump. Cut off the legs, put the end of the thighs into the body, and skewer them down, and tie them with a string. Having cut off the head and neck, grate a penny loaf, chop fine a score of oysters at least, shred a little lemon-peel, and put in a sufficient quantity of salt, pepper, and nutmeg. Mix these up into a light forcemeat, with a quarter of a pound of butter, three eggs, a spoonful or two of cream, and stuff the craw with part of it; the rest must be made into balls, and boiled. Having sewed up the turkey, and dredged it well with flour, put it into a kettle of cold water ; cover it, and set it over the fire, and take the scum off as soon as it begins to rise, and cover it again. It must boil very slowly for half an hour; then take off your kettle, and let it stand close covered. A middling turkey will take half an hour to stand in the hot water, and the steam being confined will sufficiently stew it. When you dish it up, pour a little of your oyster-sauce over it, lay your balls round it, and serve it up, with the rest of your sauce in a boat. Barberries and lemon will be a proper garnish. Set it over the fire, and make it quite hot before you dish it up.

Geese

Salt a goose a week, and boil it an hour. Serve it up with onion sauce, or cabbage boiled or stewed in butter.