ou
take them out, dredge them well with flour, and put them in a copper of
cold water; put on the cover, let them boil slowly twenty minutes, then
take them out, and smother them with onion sauce.

* * * * *

TO MAKE ONION SAUCE.

Boil eight or ten large onions, change the water two or three times
while they are boiling; when enough, chop them on a board to keep them a
good colour, put them in a sauce pan with a quarter of a pound of butter
and two spoonsful of thick cream; boil it a little, and pour it over the
ducks.

* * * * *

TO ROAST DUCKS.

When you have drawn the ducks, shred one onion and a few sage leaves,
put them into the ducks with pepper and salt, spit and dust them with
flour, and baste them with lard; if your fire be very hot, they will
roast in twenty minutes; and the quicker they are roasted, the better
they will taste. Just before you take them from the spit, dust them with
flour and baste them. Get ready some gravy made of the gizzards and
pinions, a large blade of mace, a few pepper corns, a spoonful of
catsup, a tea-spoonful of lemon pickle; strain it and pour it on the
ducks, and send onion sauce in a boat.

* * * * *

TO BOIL A TURKEY WITH OYSTER SAUCE.

Grate a loaf of bread, chop a score or more of oysters fine, add nutmeg,
pepper and salt to your taste, mix it up into a light forcemeat with a
quarter of a pound of butter, a spoonful or two of cream, and three
eggs; stuff the craw with it, and make the rest into balls and boil
them; sew up the turkey, dredge it well with flour, put it in a kettle
of cold water, cover it, and set it over the fire; as the scum begins to
rise, take it off, let it boil very slowly for half an hour, then take
off your kettle and keep it closely covered; if it be of a middle size,
let it stand in the hot water half an hour, the steam being kept in,
will stew it enough, make it rise, keep the skin whole, tender, and very
white; when you dish it, pour on a little oyster sauce, lay the balls
round, and serve it up with the rest of the sauce in a boat.

N.B. Set on the turkey in time, that it may stew as above; it is the
best way to boil one to perfection. Put it over the fire to heat, just
before you dish it up.

* * * * *

TO MAKE SAUCE FOR A TURKEY.

As you open the oysters, put a pint into a bowl, wash them out of their
own liq