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Classic
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pan or oven, with some salt, and a spoonful of lard, or butter; rub salt, pepper
and butter over the breast; baste it often, and turn it so that each part will
be next the fire.
Gravy may be made from the drippings in the oven by boiling it in a skillet,
with thickening and seasoning.
Hash gravy should be made by boiling the giblets and neck in a quart of water,
which chop fine, then season and thicken; have both the gravies on the table in
separate tureens.
Cranberry and damson sauce are suitable to eat with roast poultry.
To Roast a Goose.
Make a stuffing of bread, butter, salt, pepper, sage, thyme and onions; it
requires but little butter, as geese are generally fat; wash it well in salt and
water, wipe it, and rub the inside with salt and pepper. A common sized goose
will roast in an hour, and a small one in less time; pour off nearly all the fat
that drips from the goose, as it will make the gravy too rich. Make hash gravy
of the giblets the same as for turkey.
Ducks.
Wild ducks are generally cooked without stuffing; and for those that like them
rare, fifteen or twenty minutes will be long enough; for common ducks, a
stuffing should be made the same as for a goose, they will roast in half an
hour. Currant jelly and apple sauce should be eaten with ducks and geese.
Chickens.
A large fowl will roast in an hour, and a small one in half an hour;
boil the livers and gizzards in a
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