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Classic
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page 43
a force-meat in his craw, will take two hours: one without, an hour and a half;
a hen turkey, three quarters of an hour;
a large fowl, forty minutes; a small one, half an hour;
a large chicken, twenty minutes; and a small one a quarter of an hour.
A full grown goose salted, an hour and a half;
a large duck, near an hour.
Sauce for a boiled Turkey. Take a little water, a bit of thyme, an onion, a
blade of mace, a little lemon-peel, and an anchovy: boil these together and
strain them through a sieve, adding a little melted butter. Fry a few sausages
to lay round the dish, and garnish with lemon.--Or you may use the Gravy, No. 4,
or the Oyster sauce, No. 33, made with white gravy.
Sauce for a Fowl. Parsley and butter; or white oyster sauce.--See sauce, No. 33,
or No. 17.
Sauce for a Goose. Onions, or cabbage, first boiled, and then stewed in butter
for a few minutes.--See sauce, No. 26.
Sauce for a Duck. They should be smothered in onions.--See sauce, No. 25.
For Poultry there is also a variety of other sauces among the sauce articles.
Chickens boiled, with Celery sauce.
Put two fine chickens into a sauce-pan to boil, and in the mean time prepare the
sauce;
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