_The Crown Imperial_, takes rank in point of flavor, they blossom,
purple and white on the top of the vines, will run, from three to five
feet high, should be set in light sandy soil only, or they run too
much to vines.
_The Crown Pea_, is second in richness of flavor.
_The Rondeheval_, is large and bitterish.
_Early Carlton_, is produced first in the season--good.
_Marrow Fats_, green, yellow, and is large, easily cultivated, not
equal to others.
_Sugar Pea_, needs no bush, the pods are tender and good to eat,
easily cultivated.
_Spanish Manratto_, is a rich Pea, requires a strong high bush.
All Peas should be picked _carefully_ from the vines as soon as dew is
off, shelled and cleaned without water, and boiled immediately; they
are thus the richest flavored.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
