American Cookery

page 19

therewith and sew up, hand down to a steady solid fire, basting frequently with
salt and water, and roast until a steam emits from the breast, put one third of
a pound of butter into the gravy, dust flour over the bird and baste with the
gravy; serve up with boiled onions and cramberry-sauce, mangoes, pickles or
celery.

2. Others omit the sweet herbs, and add parsley done with potatoes.

3. Boil and mash 3 pints potatoes, wet them with butter, add sweet herbs,
pepper, salt, fill and roast as above.

      To stuff and roast a Goslin.
Boil the inwards tender, chop them fine, put double quantity of grated bread, 4
ounces butter, pepper, salt, (and sweet herbs if you like) 2 eggs moulded into
the stuffing, parboil 4 onions and chop them into the stuffing, add wine, and
roast the bird.

The above is a good stuffing for every kind of Water Fowl, which requires onion
sauce.

      To smother a Fowl in Oysters.
Fill the bird with dry Oysters, and sew up and boil in water just sufficient to
cover the bird, salt and season to your taste--when done tender, put into a deep
dish and pour over it a pint of stewed oysters, well buttered and peppered,
garnish a turkey with sprigs of parsley or leaves of cellery: a fowl is best
with a parsley sauce.

      To stuff a Leg of Veal.
Take one pound of veal, half pound pork (salted,) one pound grated bread, chop
all very fine, with a handful of green parsley, pepper it, add 3 ounces butter
and 3 eggs, (and sweet herbs if you like them,) cut the leg round like a ham and
stab it full of holes, and fill in all the stuffing; then salt and pepper the
leg and dust on some flour; if baked in an oven put into a sauce pan with a
little water, if potted, lay some scewers at the bottom of the pot, put in a
little

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