To melt butter.
IN melting of butter you must be very careful; let your saucepan be well tinned, take a spoonful of cold water, a little dust of flour; and your butter cut to pieces: be sure to keep shaking your pan one way, for fear it should oil; when it is all melted, let it boil, and it will be smooth and fine. A silver pan is best, if you have one.
To roast geese, turkies, &c.
WHEN you roast a goose, turky, or fowls of any fort, take care to singe them with a piece of white paper, and baste them with a piece of butter; drudge them with a little flour, and when the smoke begins to draw to the fire, and they look plump, baste them again, and drudge them with a little flour and take them up.
Sauce for a goose.
FOR a goose make a little good gravy, and put it into a bason by itself, and some apple-sauce in another.
Sauce for a turky.
FOR a turky good gravy in the dish, and either bread or onion-sauce in a bason.
Sauce for fowls.
TO fowls you should put good gravy in the dish, and either bread or egg-sauce in a bason.
Sauce for ducks.
FOR ducks a little gravy in the dish, and onion in a cup, if liked.
Sauce for pheasants and partridges.
PHEASANTS and partridges should have gravy in the dish, and bread-sauce in a cup.
Sauce for larks.
LARKS, roast them, and for sauce have crumbs of bread; done thus: take a saucepan or stew-pan and some butter; when melted, have a good piece of crumb of bread, and rub itin
