ips from it should be nearly all turned off; it makes the
gravy too greasy; and it is nice for shortening. It should first be
turned into cold water; when hardened, it should be taken off and
scalded in a skillet. This process leaves it as sweet as lard.

Ducks do not need to be roasted more than fifteen or twenty minutes.
Butter melted in boiling flour and water is proper sauce for boiled
lamb, mutton, veal, turkeys, geese, chickens, and fish. Some people
cut up parsley fine, and throw in. Some people like capers put in.
Others heat oysters through on the gridiron, and take them out of the
shells, and throw them into the butter.

A good sized turkey should be roasted two hours and a half, or three
hours; very slowly at first. If you wish to make plain stuffing, pound
a cracker, or crumble some bread very fine, chop some raw salt pork
very fine, sift some sage, (and summer-savory, or sweet-marjoram,
if you have them in the house, and fancy them,) and mould them all
together, seasoned with a little pepper. An egg worked in makes the
stuffing cut better; but it is not worth while when eggs are dear.
About the same length of time is required for boiling and roasting.

Pigeons may be either roasted, potted or stewed. Potting is the best,
and the least trouble. After they are thoroughly picked and cleaned,
put a small slice of salt pork, and a little ball of stuffing, into
the body of every pigeon. The stuffing should be made of one egg
to one cracker, an equal quantity of suet, or butter, seasoned with
sweet-marjoram, or sage, if marjoram cannot be procured. Flour the
pigeons well, lay them close together in the bottom of the pot, just
cover them with water, throw in a bit of butter, and let them stew an
hour and a quarter if young; an hour and three quarters if old. Some
people turn off the liquor just before they are done, and brown the
pigeons on the bottom of the pot; but this is very troublesome, as
they are apt to break to pieces.

Stewed pigeons are cooked in nearly the same way, with the omission of
the stuffing. Being dry meat, they require a good deal of butter.

Pigeons should be stuffed and roasted about fifteen minutes before a
smart fire. Those who like birds just warmed through, would perhaps
think less time necessary. It makes them nicer to butter them well
just before you take them off the spit, and sprinkle them with nicely
pounded bread, or cracker. All poultry should be basted and floured a
few minu