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Classic
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page 19
end, and then the skin pinned down with thorns; before you dredge it, wash it
over with a bunch of feathers dipt in eggs. Garnish with lemon; and put good
gravy in the dish.
To stuff a Turkey.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a pound salt
pork, finely chopped, two eggs, a little sweet marjoram, summer savory, parsley
and sage, pepper and salt (if the pork be not sufficient,) fill the bird and sew
it up.
The same will answer for all Wild Fowl.
Water Fowls require onions.
The same ingredients stuff a leg of Veal, fresh Pork, or a loin of veal,
How to stuff and roast a Turkey, or Fowl.
One pound soft wheat bread, 3 ounces beef suet, 3 eggs a littlesweet thyme,
sweet marjoram, pepper and salt, and some add a gill of wine; fill the bird
therewith and sew it up, hang 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, picles
or cellery.
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
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