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Of Roasting, Boiling, fyc.
them again, and drudge them with a little flour, and take
them up.
Sauce for a Goose. For a goose make a little good
gravy, and put it in a bason by itself, and some apple-
sauce in another.
Sauce for a Turkey. For a turkey, good gravy in the
dish, and bread or onion-sauce in a bason.
Sauce for Fowls. To fowls you should put good gravy in
the dish, and either bread or egg-sauce in a bason.
Sauce for Ducks. For ducks a little gravy in the dish,
an onion in a cup, if liked.
Sauce for Pheasants and Partridges. Pheasants and
partridges should have gravy in the dish, aud bread-sauce
in a cup, and poverroy-sauce.
Sauce for Larks. Roast larks, and all the time they are
roasting, baste them very gently with butter, and sprinkle
crumbs of bread on them till they are almost done ; then
let them brown before you take them up.
The best way of making crumbs of bread is to rub them
through a fine cullender, and put a little butter in a stew-
pan : melt it, put in your crumbs of bread, and keep them
stirring till they are of a light brown ; put them in a sieve
to drain a few minutes, lay your larks in a dish, and the
crumbs all round, almost as high as the larks, with pla;n
butter in a cup, and some gravy in another.
To roast Woodcocks and Snipes. Put them on a little spit;
take a round of a threepenny loaf, and toast it brown,
then lay it in a dish under the birds: baste them with a
little butter, and let the trale drop on the toast. When
they are roasted, put the toast in the dish, lay the wood-
cocks on it, and have a quarter of a pint of gravy ; pour
it in a dish, and set it over a lamp or chafing-dish for three
minutes, and send them to table. You are to observe,we
never take any thing out of a woodcock or snipe.
To roast a Pigeon. Take some parsley shred fine, a
piece of butter as big as a walnut, a little pepper and salt;
tie the neck end tight; tie a string round the legs and
rump, and fasten the other end to the top of the chimney-
piece. Baste with butter, and when they are enough,
