nd plumper it will be. When there rises any scum, remove it; the
common method of some (who are more nice than wise) is to wrap them up
in a cloth, to prevent the scum attaching to them; which, if it does, by
your neglecting to skim the pot, there is no getting it off afterward,
and the poulterer is blamed for the fault of the cook.

If there be water enough, and it is attentively skimmed, the fowl will
both look and eat much better this way than when it has been covered up
in the cleanest cloth, and the colour and flavour of your poultry will
be preserved in the most delicate perfection.

_Obs._ Turkey deserves to be accompanied by tongue (No. 15), or ham (No.
14); if these are not come-at-able, don't forget pickled pork (No. 11),
or bacon and greens (Nos. 83, 526, and 527), or pork sausages (No. 87),
parsley and butter (No. 261); don't pour it over, but send it up in a
boat; liver (No. 287), egg (No. 267), or oyster sauce (No. 278). To warm
cold turkey, &c. see No. 533, and following.

To grill the gizzard and rump, No. 538. Save a quart of the liquor the
turkey was boiled in; this, with the bones and trimmings, &c. will make
good gravy for a hash, &c.

_Rabbits._--(No. 17.)

Truss your rabbits short, lay them in a basin of warm water for ten
minutes, then put them into plenty of water, and boil them about half an
hour; if large ones, three quarters; if very old, an hour: smother them
with plenty of white onion sauce (No. 298), mince the liver, and lay it
round the dish, or make liver sauce (No. 287), and send it up in a boat.

_Obs._ Ask those you are going to make liver sauce for, if they like
plain liver sauce, or liver and parsley, or liver and lemon sauce (Nos.
287 and 288).

N.B. It will save much trouble to the carver, if the rabbits be cut up
in the kitchen into pieces fit to help at table, and the head divided,
one-half laid at each end, and slices of lemon and the liver, chopped
very finely, laid on the sides of the dish.

At all events, cut off the head before you send it to table, we hardly
remember that the thing ever lived if we don't see the head, while it
may excite ugly ideas to see it cut up in an attitude imitative of life;
besides, for the preservation of the head, the poor animal sometimes
suffers a slower death.

_Tripe._--(No. 18.)

Take care to have fresh tripe; cleanse it well from the fat, and cut it
into pieces about two inches broad and four long; put it into a
stew-pan, and