32 The Art of Cookery , 
lay in the difti, put the leg in the middle, lay the loin round if* 
cut an orange in four and garnifh the difh, and have butter in 
a cup. Some love the fpinage boiled, then drained, put into a 
fauce-pan with a good piece of butter, and Hewed. 
To force a large fowl. 
CUT the fkin down the back, and carefully flip it up fo as to 
take out all the meat, mix it with one pound of beef-fuet, cut 
It fmall, and beat them together in a marble mortar: take a pint 
of large oyfters cut fmall, two anchovies cut fmall, one fhalot- 
cut fine, a few fweet-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 fkin and few up the back, put 
the fowl into a bladder, boil it an hour and a quarter, ftewfome 
oyfters in good gravy thickened with a piece of butter rolled in 
flour, take the fowl out of the bladder, lay it in your difh and 
pour the fauce over it. Garnifh with lemon. 
It eats much better roafted with the fame fauce* 
To roaft a turkey the genteel way. 
FIRST cut it down the back, and with a {harp penknife bone 
ft, then make your force-meat thus : Take a large fowl, ora 
pound of veal, as much grated bread, half a pound of fuet cut 
and beat very fine, a little beaten mace, two cloves, half a nut¬ 
meg grated, about a large tea-fpoonful of lemon-peel, and the 
yolks of two eggs ; mix all together, with a little pepper and 
fait, fill up the places where the bones came out, and fill the 
body, that it may look juft as it did before, few up the back, 
and roaft it. You may have oyfter-fauce, celery fauce, or juft as 
you pleafe ; but good gravy in the difh, and garnifti with lemon, 
is as good as any thing. Be fare to leave the pinions on. 
To f ew a turkey or fowl. 
FIRST let your pot be very clean, lay four clean fkewers at 
the bottom, lay your turkey or fowl upon them, put in a quart 
of gravy, take a bunch of celery, cut it fmall, and wafli it 
very clean, put it into your pot, with two or three blades of 
mace, let it flew foftly till there is juft enough for fauce, then 
add a good piece of butter rolled in flour, two fpoonfuls of red 
wine, two of catchup, and juft as much pepper and fait as will 
ieafon it, lay your fowl or turkey in the difh, pour the fauce, 
1 over 
