an till cold; bottle and divide
the spice to each. Cork closely, and tie a bladder over. It will keep
twenty years, but is not good the first. Be very careful to express
the juice at home; for it is rarely unadulterated, if bought.

* * * * *

HOW TO ROAST, BOIL, OR BROIL
POULTRY

HOW TO ROAST CHICKENS.--Pluck carefully, draw and truss them, and put
them to a good fire; singe, dust, and baste them with butter. Cover
the breast with a sheet of buttered paper; remove it ten minutes
before it is enough; that it may brown. A chicken will take 15 to 20
minutes. Serve with butter and parsley.

HOW TO BOIL CHICKENS.--Fasten the wings and legs to the body by
threads tied round. Steep them in skim milk two hours. Then put them
in cold water, and boil over a slow fire. Skim clean. Serve with white
sauce or melted butter sauce, or parsley and butter.--Or melt 1 oz. of
butter in a cupful of milk; add to it the yolk of an egg beat up with
a little flour and cream; heat over the fire, stirring well.

GEESE (A LA MODE).--Skin and bone the goose; boil and peel a dried
tongue, also a fowl; season with pepper, salt and mace, and then roll
it round the tongue; season the goose in the same way, and lay the
fowl and tongue on the goose, with slices of ham between them. Beef
marrow rolled between the fowl and the goose, will greatly enrich it.
Put it all together in a pan, with two quarts of beef gravy, the bones
of the goose and fowl, sweet herbs and onion; cover close, and stew an
hour slowly; take up the goose; skim off the fat, strain, and put in
a glassful of good port wine, two tablespoonfuls of ketchup, a veal
sweetbread cut small, some mushrooms, a piece of butter rolled in
flour, pepper and salt; stew the goose half an hour longer; take up
and pour the ragout over it. Garnish with lemon.

HOW TO ROAST PIGEONS.--Take a little pepper and salt, a piece of
butter, and parsley cut small; mix and put the mixture into the
bellies of the pigeons, tying the necks tight; take another string;
fasten one end of it to their legs and rumps, and the other to a
hanging spit, basting them with butter; when done, lay them in a dish,
and they will swim with gravy.

HOW TO BOIL PIGEONS.--Wash clean; chop some parsley small; mix it with
crumbs of bread, pepper, salt and a bit of butter; stuff the pigeons,
and boil 15 minutes in some mutton broth or gravy. Boil some rice soft
in milk; when it begins to thicken,