Poultry ought to be kept without food for five or six hours before killing; pluck it directly after, and draw the Guts, then hang it up in a cool place; keep it as long as the weather will permit, and it will be tenderer and better tasted. - When you prepare it for use, begin to draw by the Giggard; thrusting one finger round, to loosen the Inside, so that it may come out easily. Large Pullards are opened at the side, and lesser ones at the end, as is usual in England. Singe the Poultry over the fire all round, and wipe it clean with a cloth; then truss it properly, either for boiling or brazing, which is the same; or for roasting, which is different. All sorts of Roast should be done with a fire as equal, during the roasting, as it is pos-sible to keep it, and finished of a fine pale brown Colour, except it is to be served with any sorts of Ragout; then observe the several directions in Fowl Articles already given. The fat Livers, which you draw, should be rolled up in their own Fat, if you have no immediate occasion for using them.

Wild Pigeons are roasted quite fresh out of the nest; when they are plucked and drawn, cut off the Pinions, Neck and Claws; roll them up in Vine-leaves, and a slice of Bacon quite round; when they are almost done, strew Bread Crumbs over them, give them a good brown Colour, and serve either with or without sauce.

Tame Pigeons. Gut them as soon as killed, take out the Craw, and keep them some time before using.

Wood-pigeons, Thrushes, and Moor-hens are done the same.

Turkey Polts are prepared in the same manner as Fowls and Chickens.

Lamb ought to be kept some time, and roasted slow-ly, as all sucking Meat ought to be; the Fore-quarter is the most esteemed, and of greater use, for variety in Cookery.