uor, and put them in another bowl; when the liquor has settled,
pour it off into a sauce pan with a little white gravy, and a
tea-spoonful of lemon pickle--thicken it with flour and a good lump of
butter; boil it three or four minutes, put in a spoonful of good cream,
add the oysters, keep shaking them over the fire till they are quite
hot, but don't let them boil, for it will make them hard and appear
small.

* * * * *

TO ROAST A TURKEY.

Make the forcemeat thus: take the crumb of a loaf of bread, a quarter of
a pound of beef suet shred fine, a little sausage meat or veal scraped
and pounded very fine, nutmeg, pepper, and salt to your taste; mix it
lightly with three eggs, stuff the craw with it, spit it, and lay it
down a good distance from the fire, which should be clear and brisk;
dust and baste it several times with cold lard; it makes the froth
stronger than basting it with the hot out of the dripping pan, and makes
the turkey rise better; when it is enough, froth it up as before, dish
it, and pour on the same gravy as for the boiled turkey, or bread sauce;
garnish with lemon and pickles, and serve it up; if it be of a middle
size, it will require one hour and a quarter to roast.

* * * * *

TO MAKE SAUCE FOR A TURKEY.

Cut the crumb of a loaf of bread in thin slices, and put it in cold
water with a few pepper corns, a little salt and onion--then boil it
till the bread is quite soft, beat it well, put in a quarter of a pound
of butter, two spoonsful of thick cream, and put it in the dish with the
turkey.

* * * * *

TO BOIL FOWLS.

Dust the fowls well with flour, put them in a kettle of cold water,
cover it close, set it on the fire; when the scum begins to rise, take
it off, let them boil very slowly for twenty minutes, then take them
off, cover them close, and the heat of the water will stew them enough
in half an hour; it keeps the skin whole, and they will be both whiter
and plumper than if they had boiled fast; when you take them up, drain
them, and pour over them white sauce or melted butter.

* * * * *

TO MAKE WHITE SAUCE FOR FOWLS.

Take a scrag of veal, the necks of fowls, or any bits of mutton or veal
you have; put them in a sauce pan with a blade or two of mace, a few
black pepper corns, one anchovy, a head of celery, a bunch of sweet
herbs, a slice of the end of