a Turkey._

Grate a wheat loaf, one quarter of a pound butter, one quarter of a
pound salt pork, finely chopped, 2 eggs, a little sweet marjoram,
summer savory, parsley and sage, pepper and salt (if the pork be not
sufficient,) fill the bird and sew up.

The same will answer for all Wild Fowl.

_Water Fowls_ require onions.

The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin of
Veal_.

_To stuff and roast a Turkey, or Fowl._

One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet
thyme, sweet marjoram, pepper and salt, and some add a gill of wine;
fill the bird therewith and sew up, hang down to a steady solid fire,
basting frequently with salt and water, and roast until a steam emits
from the breast, put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy; serve up with
boiled onions and cramberry-sauce, mangoes, pickles or celery.

2. Others omit the sweet herbs, and add parsley done with potatoes.

3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.

_To stuff and roast a Goslin._

Boil the inwards tender, chop them fine, put double quantity of grated
bread, 4 ounces butter, pepper, salt, (and sweet herbs if you like) 2
eggs moulded into the stuffing, parboil 4 onions and chop them into
the stuffing, add wine, and roast the bird.

The above is a good stuffing for every kind of Water Fowl, which
requires onion sauce.

_To smother a Fowl in Oysters._

Fill the bird with dry Oysters, and sew up and boil in water just
sufficient to cover the bird, salt and season to your taste--when done
tender, put into a deep dish and pour over it a pint of stewed
oysters, well buttered and peppered, garnish a turkey with sprigs of
parsley or leaves of cellery: a fowl is best with a parsley sauce.

_To stuff a Leg of Veal._

Take one pound of veal, half pound pork (salted,) one pound grated
bread, chop all very fine, with a handful of green parsley, pepper it,
add 3 ounces butter and 3 eggs, (and sweet herbs if you like them,)
cut the leg round like a ham and stab it full of holes, and fill in
all the stuffing; then salt and pepper the leg and dust on some flour;
if baked in an oven, put into a sauce pan with a little water, if
potted, lay some scewers at the bottom of the pot, put in a little
water and lay the leg on the scewers, with a gentle fire render it
tender, (fre