TO FRY OYSTERS.

Take a quarter of a hundred of large oysters, wash them and roll them in grated bread, with pepper and salt, and fry them a light brown; if you choose, you may add a little parsley, shred fine. They are a proper garnish for calves' head, or most made dishes.

TO MAKE OYSTER LOAVES.

Take little round loaves, cut off the tops, scrape out all the crumbs, then put the oysters into a stew pan with the crumbs that came out of the loaves, a little water, and a good lump of butter; stew them together ten or fifteen minutes, then put in a spoonful of good cream, fill your loaves, lay the bit of crust carefully on again, set them in the oven to crisp. Three are enough for a side dish.

POULTRY, &c.

TO ROAST A GOOSE.

Chop a few sage leaves and two onions very fine, mix them with a good lump of butter, a tea-spoonful of pepper, and two of salt, put it in the goose, then spit it, lay it down, and dust it with flour; when it is thoroughly hot, baste it with nice lard; if it be a large one, it will require an hour and a half, before a good clear fire; when it is enough, dredge and baste it, pull out the spit, and pour in a little boiling

water.

TO MAKE SAUCE FOR A GOOSE.

Pare, core and slice some apples; put them in a sauce pan, with as much water as will keep them from burning, set them over a very slow fire, keep them closely covered till reduced to a pulp, then put in a lump of butter, and sugar to your taste, beat them well, and send them to the table in a china bowl.

TO BOIL DUCKS WITH ONION SAUCE. Scald and draw your ducks, put them in warm water for a few minutes, then take them out and put them in an earthen pot; pour over them a pint of boiling milk, and let them lie in it two or three hours; when you take them out, dredge them well with flour, and put them in a copper of cold water; put on the let them boil slowly twenty minutes, then take them out, and smother them with onion sauce.

cover,

TO MAKE ONION SAUCE.

Boil eight or ten large onions, change the water two or three times while they are boiling; when enough, chop them on a board to keep them a good colour, put them in a sauce pan with a quarter of a pound of butter and two spoonsful of thick cream; boil it a little, and pour it over the ducks.

TO ROAST DUCKS.

When you have drawn the ducks, shred one onion and a few sage leaves, put them into the ducks with pepper and salt, spit and dust them with flour, and

baste them with lard: if your fire be very hot, they will roast in twenty minutes; and the quicker they are roasted, the better they will taste. Just before you take them from the spit, dust them with flour and baste them Get ready some gravy made of the gizzards and pinions, a large blade of mace, a few pepper corns, a spoonful of catsup, a tea-spoonful of lemon pickle; strain it and pour it on the ducks, and send onion sauce in a boat.

TO BOIL A TURKEY WITH OYSTER SAUCE.

Grate a loaf of bread, chop a score or more of oysters fine, add nutmeg, pepper and salt to your taste, mix it up into a light forcemeat with a quarter of a pound of butter, a spoonful or two of cream, and three eggs; stuff the craw with it, and make the rest into balls and boil them; sew up the turkey, dredge it well with flour, put it in a kettle of cold water, cover it, and set it over the fire; as the scum begins to rise, take it off, let it boil very slowly for half an hour, then take off your kettle and keep it closely covered; if it be of a middle size, let it stand in the hot water half an hour, the steam being kept in, will stew it enough, make it rise, keep the skin whole, tender, and very white; when you dish it, pour on a little oyster sauce, lay the balls round, and serve it up with the rest of the sauce in a boat.

N. B. Set on the turkey in time, that it may stew as above; it is the best way to boil one to perfection. Put it over the fire to heat, just before you dish it up.

TO MAKE SAUCE FOR A TURKEY.

As you open the oysters, put a pint into a bowl, wash them out of their own liquor, and put them in another bowl; when the liquor has settled, pour it off into a sauce pan with a little white gravy, and a teaspoonful of lemon pickle—thicken it with flour and a good lump of butter; boil it three or four minutes, put in a spoonful of good cream, add the oysters, keep shaking them over the fire till they are quite hot, but don't let them boil, for it will make them hard and appear small.

TO ROAST A TURKEY.

Make the forcemeat thus: take the crumb of a loaf of bread, a quarter of a pound of beef suet shred fine, a little sausage meat or veal scraped and pounded very fine, nutmeg, pepper, and salt to your taste; mix it lightly with three eggs, stuff the craw with it, spit it, and lay it down a good distance from the fire, which should be clear and brisk; dust and baste it several times with cold lard; it makes the froth stronger than basting it with the hot out of the dripping pan, and makes the turkey rise better; when it is enough, froth it up as before, dish it, and pour on the same gravy as for the boiled turkey, or bread sauce; garnish with lemon and pickles, and serve it up; if it be of a middle size, it will require one hour and a quarter to roast.

TO MAKE SAUCE FOR A TURKEY. Cut the crumb of a loaf of bread in thin slices, and put it in cold water with a few pepper corns, a little

salt and onion—then boil it till the bread is quite soft, beat it well, put in a quarter of a pound of butter, two spoonsful of thick cream, and put it in the dish with the turkey.

TO BOIL FOWLS.

Dust the fowls well with flour, put them in a kettle of cold water, cover it close, set it on the fire; when the scum begins to rise, take it off, let them boil very slowly for twenty minutes, then take them off, cover them close, and the heat of the water will stew them enough in half an hour; it keeps the skin whole, and they will be both whiter and plumper than if they had boiled fast; when you take them up, drain them, and pour over them white sauce or melted butter.

TO MAKE WHITE SAUCE FOR FOWLS.

Take a scrag of veal, the necks of fowls, or any bits of mutton or veal you have; put them in a sauce pan with a blade or two of mace, a few black pepper corns, one anchovy, a head of celery, a bunch of sweet herbs, a slice of the end of a lemon; put in a quart of water, cover it close, let it boil till it is reduced to half a pint, strain it, and thicken it with a quarter of a pound of butter mixed with flour, boil it five or six minutes, put in two spoonsful of pickled mushrooms, mix the yelks of two eggs with a tea cup full of good cream and a little nutmeg—put it in the sauce, keep shaking it over the fire, but don't let it boil.