PREPARATION OF FOOD COOKERY. 





done by rubbing it with a piece of butter in a 

 muslin bag, where there is not enough of dripping. 

 The gravy for pork may be the same as for other 

 joints, hot water and salt poured over it on the 

 . dish. Apple sauce served in a small tureen 

 assists in overcoming the richness or luscious- 

 ness of the meat, and imparts an agreeable 

 flavour. 



To roast Fowls. Pick, draw, and singe them. 

 A fowl should be so cleanly or well drawn as to 

 require no washing. Take care not to break the 

 gall-bag in drawing ; if the gall be spilled, it will 

 communicate a bitter taste to every part it touches. 

 Press down the breast-bone. Break the legs by 

 the middle of the first joint, drawing out the 

 sinews, and cutting off the parts at the break. It 

 being proper that roast fowls should have a neat 

 appearance at table, it is customary to truss them 

 that is, to fix their legs and wings in a particular 

 position. This is done by fixing down the knees 

 of the animal close to the tail by a skewer or piece 

 of string, leaving the stumps of the legs projecting. 

 The pinion ends of the wings are then turned 

 round on the back, the liver being placed as an 

 ornament in one wing, and the gizzard in the other. 

 Cut the head off close to the body, leaving a suffi- 

 ciency of the skin to be tied or skewered on the 

 back. Baste well with butter for some time after 

 putting to the fire. Suspend neck downwards. 

 The time of roasting will vary from half an hour 

 to an hour. When a fowl is large, it is frequently 

 stuffed like a turkey. Serve roast fowls with 

 melted butter or a sauce made of the neck, the liver 

 chopped, a little butter and flour. Before sending 

 to table, remove all skewers and strings which may 

 have been used in trussing. This, which should 

 be done in all cases of sending dishes to table, is 

 too frequently neglected, and shews slovenliness 

 in cookery. Fowls and all other feathered ani- 

 mals are served with the breast upwards. 



To roast Turkey. Pick, draw, and singe the 

 turkey well. Press down the breast-bone, and 

 follow all the directions given for trussing fowls. 

 The breast should be stuffed with crumbs of bread, 

 minced beef-suet or marrow, minced parsley, a 

 little nutmeg, pepper, and salt; wet it with milk 

 and egg ; a little sausage-meat may also be added. 

 On finishing, sew up the orifice or neck. Before 

 putting to the fire, cover the breast with a sheet of 

 writing-paper well buttered, to preserve it from 

 scorching, and which may be removed a short 

 time before taking from the fire, to allow the breast 

 to be browned. Baste well with butter. A 

 turkey will take from an hour and a half to two 

 hours. Serve with gravy-sauce. 



To roast Pigeons. Pick and draw them well, 

 and truss, keeping on the feet Make a stuffing 

 of the liver chopped, crumbs of bread, minced 

 parsley, pepper, salt, and a little butter ; put this 

 inside. Make a slit in one of the legs, and slip 

 the other leg through it. Skewer and roast them 

 for half an hour, basting them well with butter. 

 Serve with beef gravy in a small tureen, and on 

 toast-bread placed under them while roasting, to 

 catch ' the trail.' 



To roast Partridges and other Game. Pick, 

 draw, singe, and clean these birds the same as 

 fowls. Leave the head on, make a slit in the 

 neck, and draw out the craw. Twist the neck 

 round the wing, and bring the head round to the 

 side of the breast. The legs and wings may be 



Fig. i. 



trussed in much the same manner as fowls. 

 The feet are left on, and 

 crossed over one into the 

 other, as seen in the annexed 

 figure. Baste well with butter 

 before a clear fire. When 

 about half done, dust a little 

 flour over them to be browned. 

 A partridge will take from 

 twenty minutes to half an 

 hour, and a pheasant three- 

 quarters of an hour. Serve on toasted bread, with 

 gravy, as above. Grouse and black-cock should 

 be dressed and served in the same manner ; the 

 head being trussed under the wing. Snipes and 

 woodcocks are not drawn. 



To roast Goose. Pick, draw, and singe the 

 goose well. Cut off its head and neck. Take off 

 the legs and wings at the first joint. The portions 

 of the legs and wings that are left are skewered to 

 the sides. Stuff with chopped sage and onion, and 

 crumbs of bread, with pepper and salt The skin 

 of the neck must be tied securely, to prevent the 

 gravy from running out. Paper the breast for a 

 short time. A goose does not require so much 

 basting as fowl or turkey, for it is naturally greasy. 

 It will require from two hours to two hours and a 

 half in roasting. It ought to be thoroughly done. 

 Serve with gravy sauce and apple sauce. The 

 liver, gizzard, head, neck, feet, scalded and skinned, 

 and the pinions of the goose, form what is termed 

 the giblets, and compose a good stew or pie 



To roast Ducks. Pick, draw, and singe them 

 well. Take off their heads. Dip their feet in 

 boiling water, to take off the outer yellow skin. 

 Truss them neatly, turning the feet flat upon the 

 back. Stuff as in the case of goose, and serve 

 with the same sauces. A duck requires fully an 

 hour to roast. 



To roast Hare. A hare will keep with the skin 

 on it, and paunchcd, for two or three weeks in cold 

 weather. It is then fit for roasting. First cut off 

 the feet, and commence drawing off the skin at 

 the hind-legs, proceeding along the body to the 

 head. Be careful not to tear the ears in skinning 

 them. Soak and wash well in several waters, and 

 then wipe quite dry. Stuff with crumbs of bread, 

 choppea parsley, a bit of beef or veal suet chopped 

 finely, a little grated lemon-peel and nutmeg, a 

 piece of liver boiled and finely chopped or grated, 

 and pepper and salt ; the whole moistened with 



Fig. 2. 



an egg, a little milk, and a spoonful of ketchup. 

 The skin of the belly afterwards to be sewed. 

 Commence trussing, by placing the hind and fore 

 legs flat against the sides. To make the hind- 

 legs lie flat, the under sinews must be cut Fix 

 the head between the two shoulders, on the back, 

 by running a skewer through it into the body. 

 In roasting, suspend head downwards. It should 



