Domestic Cookery | Page 3

giblets and neck in a quart of water, which chop fine, then
season and thicken; have both the gravies on the table in separate
tureens.
Cranberry and damson sauce are suitable to eat with roast poultry.
To Roast a Goose.
Make a stuffing of bread, butter, salt, pepper, sage, thyme and onions;
it requires but little butter, as geese are generally fat; wash it well in
salt and water, wipe it, and rub the inside with salt and pepper. A
common sized goose will roast in an hour, and a small one in less time;
pour off nearly all the fat that drips from the goose, as it will make the
gravy too rich. Make hash gravy of the giblets the same as for turkey.
Ducks.
Wild ducks are generally cooked without stuffing, and for those that
like them rare, fifteen or twenty minutes will be long enough; for
common ducks, a stuffing should be made the same as for a goose; they
will roast in half an hour. Currant jelly and apple sauce should be eaten
with ducks and geese.
Chickens.
A large fowl will roast in an hour, and a small one in half an hour; boil
the livers and gizzards in a skillet with a pint of water; thicken and
season for gravy. The breasts of the chickens should be rubbed with
butter or lard to keep them from breaking. Tie the legs in, to keep them
from bursting out. When butter is scarce, it is a good way to make rich
short cake to stuff poultry with; it will require nothing added but pepper,
parsley, &c.

To Roast Beef.
Season the beef with pepper and salt, and put it in the tin kitchen, well
skewered to the spit, with a pint of water in the bottom: baste and turn
it frequently, so that every part may have the fire. A very large piece of
beef will take three hours to roast; when it is done, pour the gravy out
into a skillet, let it boil, and thicken it with flour mixed with water; if it
be too fat, skim off the top, which will be useful for other purposes.
To Roast Veal and Lamb.
Veal should be well seasoned, and rubbed with lard; when it begins to
brown, baste it with salt and water; a large loin will take from two to
three hours to roast, the thin part of the fore-quarter an hour; it should
be well done; boil up and thicken the gravy. A leg of veal or mutton
may be stuffed before baking. Lamb and mutton do not require to be
rubbed with lard, as they are generally fatter than veal; make the gravy
as for veal. A quarter of lamb will roast in an hour; a loin of mutton in
two hours.
To Roast a Pig--Hash Gravy, &c.
Have a pig of a suitable size, clean it well, and rub the inside with
pepper and salt. Make a stuffing of bread, butter, parsley, sage and
thyme; if the bread is stale, pour a little boiling water on it; mix
altogether; fill the pig, and sew it up with strong thread; put in the
skewers and spit, and tie the feet with twine; have a pint and a half of
water in the bottom of the tin kitchen, with a spoonful of lard and a
little salt, with this baste it and turn it, so as each part will have the
benefit of the fire. It should be basted until the skin begins to get stiff
with the heat of the fire; then grease it all over with butter or lard, and
continue to turn it before the fire, but baste no more, or the skin will
blister. A pig will take from two to three hours to roast, according to
the size; when it is done, pour the water out in a skillet; season it and
thicken it with flour and water. To make hash gravy, put the liver and
heart to boil in three pints of water; after they have boiled an hour, chop
them very fine, put them back in the pot and stir in a thickening of flour
and water, with salt, pepper, parsley and thyme. Have the gravies in

separate tureens on either side of the pig. Apple sauce and cold slaw are
almost indispensable with pig.
To Roast Pork.
After washing the pork, cut the skin in squares or stripes; season it with
salt and pepper, and baste it with salt and water; thicken, and boil up
the gravy.
To Bake a Stuffed Leg of Veal.
Cut off the shank, and make holes round the hone for stuffing, which
should be of bread and butter, the yelk of an egg, and seasoning; fill the
holes with this, and spread