nge the bird over the flame of an alcohol lamp, or a few
drops of alcohol poured on a plate and lighted; wipe it with a damp
towel and see that it is properly drawn by slitting the skin at the back
of the neck, and taking out the crop without tearing the skin of the
breast; loosen the heart, liver, and lungs, by introducing the
fore-finger at the neck, and then draw them, with the entrails, from the
vent. Unless you have broken the gall, or the entrails, in drawing the
bird _do not wash it_, for this greatly impairs the flavor, and partly
destroys the nourishing qualities of the flesh. Twist the tips of the
wings back under the shoulders, stuff the bird with forcemeat made
according to receipt No. 100; bend the legs as far up toward the breast
as possible, secure the thigh bones in that position by a trussing cord
or skewer; then bring the legs down, and fasten them close to the vent.
Pound the breast bone down, first laying a towel over it. Lay a thin
slice of salt pork over the breast to baste it until sufficient
drippings run from the bird; baste it frequently, browning it on all
sides by turning it about in the pan; use a clean towel to turn it with,
_but do not run a fork into it or you will waste its juices_: when it is
half done season it with two teaspoonfuls of salt and one saltspoonful
of powdered herbs, made according to directions in Chapter first; when
it has cooked about twenty minutes to each pound, dish it, and keep it
hot while you make a gravy by adding half a pint of water to the
drippings in the pan, first taking off a little of the superfluous fat,
and thickening it if desired with a teaspoonful of flour mixed with two
tablespoonfuls of cold water; serve the turkey hot with a gravy-boat
full of gravy and a dish of cranberry sauce made according to receipt
No. 101. The same directions for drawing, trussing, and roasting will
apply to other poultry and game.

100. =Forcemeat for Roast Poultry.=--Steep eight ounces of stale bread in
tepid water for five minutes, and wring it dry in a clean towel;
meantime chop fine four ounces each of fresh veal and pork, or use
instead, eight ounces of good sausage meat; grate eight ounces of good
rather dry cheese; fry one ounce of onion in one ounce of butter to a
light yellow color; add the bread, meat, and cheese, season with a
saltspoonful of powdered herbs, made according to directions in Chapter
first, a teaspoonful of salt, a saltspoonful of pepper, and two who