A pig is a very troublesome subject to roast; most persons have
them baked. Send a quarter of a pound of butter, and beg the baker to
baste it well.

_Turkey, Turkey Poults, and other Poultry._--(No. 57.)

A fowl and a turkey require the same management at the fire, only the
latter will take longer time.

Many a Christmas dinner has been spoiled by the turkey having been hung
up in a cold larder, and becoming thoroughly frozen; _Jack Frost_ has
ruined the reputation of many a turkey-roaster: therefore, in very cold
weather, remember the note in the 5th page of the 3d chapter of the
Rudiments of Cookery.

Let them be carefully picked, &c. and break the breast-bone (to make
them look plump), twist up a sheet of clean writing-paper, light it, and
thoroughly singe the turkey all over, turning it about over the flame.

Turkeys, fowls, and capons have a much better appearance, if, instead of
trussing them with the legs close together, and the feet cut off, the
legs are extended on each side of the bird, and the toes only cut off
with a skewer through each foot, to keep them at a proper distance.

Be careful, when you draw it, to preserve the liver, and not to break
the gall-bag, as no washing will take off the bitter taste it gives,
where it once touches.

Prepare a nice, clear, brisk fire for it.

Make stuffing according to No. 374, or 376; stuff it under the breast,
where the craw was taken out, and make some into balls, and boil or fry
them, and lay them round the dish; they are handy to help, and you can
then reserve some of the inside stuffing to eat with the cold turkey, or
to enrich a hash (No. 533).

Score the gizzard, dip it into the yelk of an egg or melted butter, and
sprinkle it with salt and a few grains of Cayenne; put it under one
pinion and the liver under the other; cover the liver with buttered
paper, to prevent it from getting hardened or burnt.

When you first put a turkey down to roast, dredge it with flour; then
put about an ounce of butter into a basting-ladle, and as it melts,
baste the bird therewith.

Keep it at a distance from the fire for the first half hour, that it may
warm gradually; then put it nearer, and when it is plumped up, and the
steam draws in towards the fire, it is nearly enough; then dredge it
lightly with flour, and put a bit of butter into your basting-ladle, and
as it melts, baste the turkey with it; this will raise a finer froth
than can be produced by using the fa