made Plain and Eafy. 81 
tityof crumbs of bread, a few fweet-herhs, fome parfley chop¬ 
ped, a little lemon-peel, pepper, fait, beaten mace, and nutmeg, 
and mix it up with the yolk of an egg. 
You may flew an ox’s palate tender, and cut it into pieces, 
with fome artichoke-bottoms cut into four, and toffed up in the 
fauce. You may lard your duck or let it alone, juft as you 
pleafe; for my part I think it belt without. 
To boil ducks the French way . 
LET your ducks be larded, and half roafied, then take them 
off the fpit, put them into a large earthen pipkin, with half a 
pint of red wine, and a pint of good gravy, fome chefnuts, firft 
roafted and peeled, half a pint of large oyfters, the liquor {train¬ 
ed, and the beards taken off, two or three little onions minced 
fmall, a very little ftripped thyme, mace, pepper, and a little 
ginger beat fine ; cover it clofe, and let them fiew half an hour 
over a flow fire, and the cruft of a French roll grated when you 
put in your gravy and wine ; when they are enough take them 
up, and pour the fauce over them. 
T0 drefs a goofe with onions or cabbage . 
SALT the goofe for a week, then boil it. It will take an 
hour. You may either make onion-fauce as we do for ducks, or 
cabbage boiled, chopped, and ftewed in butter, with a little pep¬ 
per and fait ; lay the goofe in the difh, and pour the fauce over 
it. It eats very good with either. 
Directions for roafiing a goo/e. 
TAKE fage, wafh it, pick it clean, chop it final!, with 
pepper and fait; roll them with butter, and put them into the 
belly ; never put onion into any thing, unlefs you are fare every 
body loves it; take care that your goofe be clean picked and 
waflied. I think the beft way is to fcald a goofe, and then you 
are fure it is clean, and not fo ftrong: let your water be fcald ing 
hot, dip in your goofe for a minute, then all the feathers will 
come off clean : when it is quite clean wafh it with cold water, 
and dry it with a cloth -; roaft it and bafte it wife butter, and 
when it is half done throw fome flour over it, that it may have 
a fine brown. Three quarters of an hour will do it at a quick 
fire, if it is not too large, otherwife it will require an hour. 
Always have good gravy in a bafon, and apple-fauce in an¬ 
other, 
A green 
G 
