PÖULTRY, ETC.
12. Stuffed Turkey.
Prepare the turkey as in the foregoing, 611 the craw with the sarae stuffing as used for the sucking pig; but only take the liver of the turkey, after chopping it very üne ; when you have filled the craw with it, sew up the aperture, and prepare, roast and önish as directed, in the last receipt.
13. Wild Duck, roasted.
Pick, draw, singe and prepare, as for stewing or steaming, (see Introduction, No. 2, page 4,) rub in, on the inside, some pepper and salt, and roast it for half an hour, either on the spit, or bake it in an oven. At table, give with it lemon and gravy.
The ragout of wild duck is prepared the same as that of tarne duck.
14. Roast Pheasant.
If it is to be baked in an oven, after having prepared it and tied up in bacon, put it into a proper stew-pan, or baking-pan, strew over it salt and pepper, cut an onion and a carrot, and add them ; pour over sufficient butter or good dripping, and bake it in the oven, for three quarters of an hour, basting it frequently.
15. Stewed Pheasant.
After the pheasant has been prepared, as directed, Introduction, No. 2, (see Preparing of Poultry,) put it into a stew- pan, add three ounces of fresh butter, an onion and carrot, sliced, a pint of white wine, half a pint of meat-broth, two bay- leaves, and a spoonful of whole pepper ; then strew salt over the pheasant, cover the stew-pan, and let it stew slowly for about an hour and a quarter. Then take it out, take off the twine, skiin the fat from the juice, add some good gravy, pass it through a hair-sieve, and send it to the table.
16. Roast Partridges.
Here I refer to the young ones, they are easily known by their yellow feet and black beak, with the old, the feet are dark
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