320 COOKERY FOB SPOKTSMEtf. 



water till they are just covered, and put on the fire 

 to boil. Add a tablespoonful of salt. Take two 

 teaspoonsful of flour and one of meal in a cup, and 

 rub them together with a little pork fat and salt 

 and pepper, and stir into boiling water, till about as 

 thick as cream and add a wineglassf ul of Worcester- 

 shire sauce. When the birds have boiled an hour, 

 pour this mixture in and boil twenty minutes longer. 

 If the birds are young and tender, less time will 

 cook them. If it boils down too fast, replenish 

 with boiling water from the tea kettle, so as to keep 

 at least a pint of liquid in the bottom of the pot at 

 the finish. 



Meat can be cut in pieces and stewed in the same 

 way ; and cut potatoes. 



To Roast turkey, goose, or large meat, have a 

 light, new dog chain, with a good swivel, and a 

 hook made of 3-16 inch wire, sharp at the point, 

 and with an eye into which to snap the chain. In 

 front of the fire drive two forked stakes, leaving the 

 crotches three or four feet above the ground, and 

 across these lay a pole. Salt and pepper your meat 

 or bird, and hook it securely to the chain. Then 

 suspend it from the pole, leaving space enough 

 under to place a pan to catch the drippings. In 

 this pan have a pint of hot water. Set the meat 

 whirling slowly, and every few minutes, with the 

 spoon dip water from the pan and pour on it, letting 

 it run down the sides back into the pan. If the 

 meat is not fat, pin bits of pork upon its surface 

 with little wooden skewers. Keep the drippings in 



