Stuffing For Turkeys, Hares, Rabbits, Veal, Etc

Chop very fine, beef suet, parsley, thyme, eschalots, a very small quantity of marjorum ; savory, basil, and lemon peel, with grated nutmeg, two eggs (or milk), pepper, salt, and an anchovy; mix all together, with grated bread.

Green Geese

Put a large lump of butter into the goose, spit it and lay it down to the fire. Singe it, dredge it with flour, and baste it well with butter. Baste it three or four different times with cold butter, which will make the flesh rise much better than if it were basted with the contents of the dripping-pan. If the goose be a large one, it must be kept to the fire three quarters of an hour; and when you think it is enough, dredge it with flour, baste it till a fine froth rises on it, and the goose be of a nice brown. - See Sauces.

Stubble Geese

Take a few sage leaves and two onions, and chop them as fine as possible. Mix them with a large piece of butter, two spoonfuls of salt and one of pepper. Put this into the goose, spit it, and lay it down to the fire. Singe it, and dust it with flour, and when it is thoroughly hot, baste it with fresh butter. A large goose will require an hour and a half before a good fire, and when it is done, dredge it and baste it, pull out the spit, and pour in a little boiling water. - See Sauces.

Chickens

Pluck your chickens very carefully, draw them, and cut off their claws only, and truss them. Put them down to a good fire, singe, dust, and baste them with butter. A quarter of an hour will roast them ; and when they are enough, froth them, and lay them on your dish. Serve up with parsley and butter, or white sauce. - See Sauces.

Fowls

Having cleansed and dressed your large fowls, put them down to a good fire, singe, dust, and baste them well with butter. They must be near an hour at the fire. Make your gravy of the necks and gizzards, and when you have strained it, put in a spoonful of browning. Take up your fowls, pour some gravy into a dish, and serve them up with egg sauce. - See Sauces.

Pheasants

Pheasants and partridges may be treated in the same manner. Dust them with flour, and baste them often with fresh butter, keeping them at a good distance from the fire. A good fire will roast them in half an hour. Serve up with poivrade sauce, and bread sauce.-See Sauces.

Fowls, Pheasant Fashion

If you should have but one pheasant, and want two in a dish, take a large full-grown fowl, keep the head on, and truss it just as you do a pheasant. Lard it with bacon, but do not lard the pheasant, and no body will know it.

Pigeons

Scald, draw, and take the craws clean out of your pigeons, and wash them in several waters. When you have dried them, roll a good lump of butter in chopped parsley, and season it with pepper and salt. Put this into your pigeons, and spit, dust, and baste them. A good fire will roast them in twenty minutes, and when they are enough, serve them up with parsley and butter. - See Sauces.