Take off the skin, and pull the meat off the breast and wings, in long flakes; brown these in the frying-pan with a piece of butter, drain them from the fat, put them into a saucepan with a little gravy previously seasoned with salt, pepper, nutmeg and mace. Simmer gently, to warm the meat; during which, score and season the legs, if turkey, and broil them, with the sidebones and back. Thicken the sauce with the yolks of two eggs, and add a tea-cupful of hot cream. Serve the hash in the middle, the broil round. Garnish with toasted sippets. Mushroom sauce good with this. Boudins are made thus: mince the meat which is left on fowl or turkey; put a tea-spoonful of chopped onion and a piece of butter into a stew-pan and turn it over the fire, for a minute or two, then put in a table-spoonful of flour and mix it well, a pint of stock and the mince, season with pepper, salt, and sugar; simmer it till heated through, and then stir quickly in, the yolks of three eggs well beaten, stir it over the fire, but do not let it boil, and pour it out on a dish to get cold; divide it into equal parts, and roll them round or to your fancy, egg and bread-crumb them two or three times, and fry of a light brown. These may be flavoured with ham, tongue or mushroom cut up in the mince.
Stuff it for roasting, lay thin slices of bacon over it; line a stew-pan with bacon, put the goose and giblets in the centre, 5 or 6 onions, 2 carrots and turnips, a clove of garlic, all sliced, salt, black and Jamaica peppers, 2 bay leaves, and a slight sprinkling of finely chopped herbs. Moisten with boiling water. Lay a sheet of paper over, cover close, lay a folded cloth over the lid, put a weight on the top to keep it tight, and stew gently. (See instructions for braising.) Apple, pear, or currant jelly sauce.
Lard the breast and legs of the turkey with strips of bacon, with salt, pepper, spices, and herbs; and lay slices of bacon over the breast. Line a stew-pan with bacon,
