66 The Art of Cookery $ 
To roafi tripe . 
GUT your trips in two fquare pieces* fomewhat long, Bavb 
a force meat made of crumbs of bread, pepper, fait, nutmeg., 
fweet-herbs, lemon-peel, and the yolks of eggs mixt all toge¬ 
ther ; fpread it on the fat fide of the tripe, and lay the other fat 
fide next it; then roll it as light as you can, and tie it with a 
packthread ; fpit it, roafi it, and bafie it with butter; when 
roafied lay it in your difii, and for fauce meltfome butter, and 
add what drops from the tripe. Boil it together* and garni Hi 
with rafpings. 
To drefs Poultry* 
To roafi a turkey. 
THE beft way to roafi a turkey is to loofen the fkin on the 
breafi of the turkey, and fill it with force-meat made thus : 
rake a quarter of a pound of beef-fuet,. as .many crumbs of 
Bread, a little lemon-peel,, an anchovy, fome nutmeg, pepper, 
parfiey, and a little thyme. Chop and Beat them all well toge¬ 
ther, mix them with the yolk of an egg, and fluff up the bread ; 
when you have no fuet, butter will do : or you may make your 
force-meat thus: fpread bread and Butter thin, and grate fome 
nutmeg overfit: when you have enough roll it up, and fluff the 
bread of the turkey; then roafi it of a fine brown,, but be fure to 
pin fome white paper on the bread: till it is near enough. You 
mud: have good-gravy in the difii, and bread fauce made thus : 
take a good piece of crumb,_put it into a pint of water, with, a 
blade or two of mace, two or three cloves, and fome whole pep- 
« r. Boil it up five or fix times,, then with a fpoon take out 
e fpioeyou had before put in, and then you muft pour offthe 
water, (you may boil an onion in it if you pleafe); then beat up 
the bread with a good piece of butter and a little fait; or onion- 
fauce, made thus: take force onions, peel them and cut them 
into thin dices, and boil them half an hour in milk and water; 
•then drain the water from them and beat them up with a good 
piece of butter; (hake a little flour in, and Air it all together 
with a little cream, if you have it, (or milk will do) ; put the 
fauce into boats, and garnifii with lemon. 
Another way to make fauce; Take half a pint of oyfters, 
ftrain.the liquor, and put the oyfters with the liquor into a 
fauce*pan, with a blade or two of mace ; let them jufl lump*, 
then pour in a glafs of white wine, let it boil once, and thicket* 
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