lay in the dish, put the leg in the middle, lay the loin round it, cut an orange in four and garnish the dish, and have butter in a cup. Some love the spinage boiled, then drained, put into a sauce-pan with a good piece of butter, and stewed.
To force a large fowl.
CUT the skin down the back, and carefully slip it up so as to take out all the meat, mix it with one pound of beef-suet, cut it small, and beat them together in a marble mortar: take a pint of large oysters cut small, two anchovies cut small, one shalot cut fine, a few sweet-herbs, a little pepper, a little nutmeg grated, and the yolks of four eggs; mix all together and lay this on the bones, draw over the skin and sew up the back, put the fowl into the bladder, boil it an hour and a quarter, stew some oysters in good gravy thickened with a piece of butter rolled in flour, take the fowl out of the bladder, lay it in your dish and pour the sauce over it. Garnish with lemon. It eats much better roasted with the same sauce.
To roast a turkey the genteel way.
FIRST cut it down the back, and with a sharp penknife bone it. then make your force-meat thus: Take a large fowl, or a pound of veal, as much grated bread, half a pound of suet cut and beat very fine, a little beaten mace, two cloves, half a nutmeg grated, about a large tea-spoonful of lemon-peel, and the yolks of two eggs; mix all together, with a little pepper and salt, fill up the places where the bones came out, and fill the body, that it may look just as it did before, sew up the back, and roast it. You may have oyster-sauce, celery-sauce, or just as you please; but good gravy in the dish, and garnish with lemon, is as good as any thing.
To stew a turkey of fowl.
FIRST let you pot be very clean, lay four clean skewers at the bottom, lay your turkey or fowl upon them, put in a quart of gravy, take a bunch of celery, cut it small, and wash it very clean, put it into your pot, with tow or three blades of mace, let it stew softly till there is just enough for sauce, then add a good piece of butter rolled in flour, two spoonfuls of red wine, two of catchup, and just as much pepper and salt as will season it, lay your fowl or turkey in the dish, pour the sauce
