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Classic
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page 32
and the smoke draws from the breast to the fire, you may be sure that they are
very near done. Then baste them with butter; dust on a very little flour, and as
soon as they have a good froth, serve them up.
Geese and ducks are commonly seasoned with onions, sage, and a little pepper and
salt.
A turkey when roasted, is generally stuffed in the craw with forc'd-meat, or the
following stuffing: Take a pound of veal, as much grated bread, half a pound of
suet cut and beat very fine, a little parsley, with a small matter of thyme, or
savory, two cloves, half a nutmeg grated, a tea-spoonful of shred lemon-peel, a
little pepper and salt, and the yolks of two eggs.
Sauce for a turkey. Good gravy in a boat; and either bread, onion, or oyster
sauce in a bason.--See gravy, No. 1, and No, 4.--sauce No. 25, No. 27, and No.
33.
Sauce for a Goose.--A little good gravy in a boat, apple sauce in a bason, and
mustard.--See sauce, No. 26.
For a Duck. A little gravy in the dish, and onions in a tea-cup--See Gravy, No.
1, or No. 4.
Sauce for fowls.--Parsley and butter; or gravy in the dish, and either bread
sauce, oyster sauce, or egg sauce in a bason--See a variety of other sauces for
Poultry, among the sauce Articles, Chap. I.
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