Directions for Cookery, in its Various Branches

fire, and set it on hot coals to stew slowly for two hours, or two hours and a half, according to its size, Just before you send it to table, place it again over the fire to get well heated. When you boil a turkey, skewer the liver and gizzard to the sides, under the wings. Send it to table with oyster-sauce in a small tureen. In making the stuffing, you may substitute for the grated bread, chestnuts boiled, peeled, and minced or mashed. Serve up chestnut-sauce, made by peeling some boiled chestnuts and putting them whole into melted butter, Some persons, to make them white, boil their turkeys tied up in a large cloth sprinkled with flour. With a turkey, there should be on the table a ham, or a smoked tongue. TO ROAST PIGEONS. Draw and pick four pigeons immediately after they are killed, and let them be cooked soon, as they do not keep well. Wash the inside very clean, and wipe it dry. Stuff them with a mixture of parsley parboiled and chopped, grated bread-crumbs, and butter; seasoned with pepper, salt, and nutmeg. Dredge them with flour, and roast them before a good fire, basting them with butter. They will be done in about twenty-five or thirty minutes. Serve them up with parsley-sauce. Lay the pigeons on the dish in a row. If asparagus is in season, it will be much better than parsley both for the stuffing and sauce. It must first be boiled. Chop the green heads for the stuffing, and cut them in two for the melted butter. Have cranberry-sauce on the table. Pigeons may be split and broiled, like chickens; also stewed or fricasseed. They are very good stewed with slices of cold ham and green peas, serving up all in the same dish. PIGEON PIE. Take four pigeons, and pick and clean them very nicely, Season them with pepper and salt, and put inside of every one a large piece of butter and the yolk of a hard-boiled egg. Have ready a good paste, allowing a pound of butter to two