Take one pound of veal, half pound pork (salted,) one pound grated
bread, chop all very fine, with a handful of green parsley, pepper it,
add 3 ounces butter and 3 eggs, (and sweet herbs if you like them,)
cut the leg round like a ham and stab it full of holes, and fill in
all the stuffing; then salt and pepper the leg and dust on some flour;
if baked in an oven, put into a sauce pan with a little water, if
potted, lay some scewers at the bottom of the pot, put in a little
water and lay the leg on the scewers, with a gentle fire render it
tender, (frequently adding water,) when done take out the leg, put
butter in the pot and brown the leg, the gravy in a separate vessel
must be thickened and buttered and a spoonful of ketchup added.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
_Water Fowls_ require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
_Water Fowls_ require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
_Water Fowls_ require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
_Water Fowls_ require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
_Water Fowls_ require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
_Water Fowls_ require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
_Water Fowls_ require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
_Water Fowls_ require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
_Water Fowls_ require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
_Water Fowls_ require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
_Water Fowls_ require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
_Water Fowls_ require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
_Water Fowls_ require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
_Water Fowls_ require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
_Water Fowls_ require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
_Water Fowls_ require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
_Water Fowls_ require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
_Water Fowls_ require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
_Water Fowls_ require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
_Water Fowls_ require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
_Water Fowls_ require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
_Water Fowls_ require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
_Water Fowls_ require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
_Water Fowls_ require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
_Water Fowls_ require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
_Water Fowls_ require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
_Water Fowls_ require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
_Water Fowls_ require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
_Water Fowls_ require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
_Water Fowls_ require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
_Water Fowls_ require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
_Water Fowls_ require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
_Water Fowls_ require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
_Water Fowls_ require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
_Water Fowls_ require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
_Water Fowls_ require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
_Water Fowls_ require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
_Water Fowls_ require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
_Water Fowls_ require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.
The same will answer for all Wild Fowl.
_Water Fowls_ require onions.
The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.
_To stuff and roast a Turkey, or Fowl._
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
