made Plain and Eafy . 
? 
To melt butter . 
IN melting of butter you muff be very careful; let your fauce- 
pan be well tinned, take a fpoonful of cold water, a little duft 
of flour, and your butter cut to pieces: be fure to keep {bak¬ 
ing your pan one way, for fear it fhould oil; when it is all 
melted, let it boil, and it will be fmootjh and fine. A fiiver 
pan is bell, if you have one. 
To roaft gee/e 3 turkies, &c. 
WHEN you rortft a goofe, turky, or fowls of any fort^ take 
care to finge them with a piece of white paper, and bafle them 
with a piece of butter; drudge them with a little floqr, and 
when the the fmoke begins to draw to the fire, and they look 
plump, bafte them again, and drudge them with a little flour ? 
and take them up. 
Sauce for a goofe. 
FOR a goofe make a little good gravy, and put it into a 
jbafon by itfelf, and fome appie-fauce in another. 
Sauce for a turky. 
FOR. a turky good gravy in the difh, and either bread or 
v onion-fauce in a bafon. 
Sauce for fowls. 
TO fowls you fhould put good gravy in the difh, and either 
bread or egg-fauce in a bafon. 
Sauce for ducks. 
FOR ducks a little gravy in the difh, and onion in a cup, if 
liked. 
Sauce for pheafants and partridges . 
PHEASANTS and partridges fhould have gravy in the 
difh, and bread-fauce in a cup. 
Sauce for larks. 
LARKS, roaft them, and for fauce have crumbs of bread; 
done thus : take a faucepan or ftew~pan and fome butter 5 
$yhen melted, have a good piece of crumb of bread, and rub it 
B 3 in 
