tongue that has been salted and dried should be put to soak (if it is
old and very hard, 24 hours before it is wanted) in plenty of water; a
green one fresh from the pickle requires soaking only a few hours: put
your tongue into plenty of cold water; let it be an hour gradually
warming; and give it from three and a half to four hours' very slow
simmering, according to the size, &c.

_Obs._ When you choose a tongue, endeavour to learn how long it has been
dried or pickled, pick out the plumpest, and that which has the
smoothest skin, which denotes its being young and tender.

The roots, &c. make an excellent relish potted, like No. 509, or pease
soup (No. 218).

N.B. Our correspondent, who wished us, in this edition, to give a
receipt to roast a tongue, will find an answer in No. 82.

_Turkeys, Capons, Fowls, Chickens, &c._--(No. 16.)

Are all boiled exactly in the same manner, only allowing time, according
to their size. For the stuffing, &c. (Nos. 374, 375, and 377), some of
it made into balls, and boiled or fried, make a nice garnish, and are
handy to help; and you can then reserve some of the inside stuffing to
eat with the cold fowl, or enrich the hash (Nos. 530 and 533).

A chicken will take about 20 minutes.
A fowl 40
A fine five-toed fowl or a capon, about an hour.
A small turkey, an hour and a half.
A large one, two hours or more.

Chickens or fowls should be killed at least one or two days before they
are to be dressed.

Turkeys (especially large ones) should not be dressed till they have
been killed three or four days at least, in cold weather six or eight,
or they will neither look white nor eat tender.[120-*]

Turkeys, and large fowls, should have the strings or sinews of the
thighs drawn out.

Truss them with the legs outward, they are much easier carved.

Fowls for boiling should be chosen as white as possible; if their
complexion is not so fair as you wish, veil them in No. 2 of No. 364;
those which have black legs should be roasted. The best use of the liver
is to make sauce (No. 287).

Poultry must be well washed in warm water; if very dirty from the
singeing, &c. rub them with a little white soap; but thoroughly rinse it
off, before you put them into the pot.

Make a good and clear fire; set on a clean pot, with pure and clean
water, enough to well cover the turkey, &c.; the slower it boils, the
whiter a