The Art of Cookery Made Easy and Refined

and while roasting, put over them crumbs of bread, or roast them plain. When they are done, serve them up with fried breadcrumbs round them, and melted butter in a sauce boat. _To fry Breadcrumbs._ RUB crumbs of bread through a hair sieve, have ready a clean frying pan, put them into it with a piece of fresh butter, set them over a moderate fire, keep stirring with a wooden spoon till they are of a light brown colour, and put them upon a plate. _Turkeys._ TO be roasted with a stuffing in the breast, and served with bread sauce in a boat. _Rabbits._ TO be roasted either plain, or a stuffing, with the liver chopped in it, put into the belly, and served up with parsley and butter in a boat. _Hares._ TO be dressed in the same manner as rabbits, with stuffing; but served up with cullis and fresh butter put over, and warm currant jelly in a sauce boat. _Hare roasted another way._ STUFF as above, and while roasting drudge it with flour, baste it with milk, and so alternately till a quarter of an hour before the hare is done; then baste it with a quarter of a pound of fresh butter put into the dripping pan. Serve it up with a cullis sauce and butter put over, and currant jelly in a sauce boat. N. B. Baste it repeatedly, as there must be a good crust over. It will require three pints of warm milk for that purpose. _Pigeons._ MAY be roasted with a little stuffing in them, or plain; and served up with parsley and butter. _Quails, or Ruffs and Rees._ TO be roasted with bards of bacon and vine leaves over them, with sauce in a boat made with cullis and red port in it. _Guinea Fowls, Pea Fowls, Pullets, Chickens, and Turkey Poults._ TO be roasted either larded or plain, and served up with gravy under, and bread and egg sauces in separate boats. _Wild Fowl._ TO be roasted plain, not done too much, and served up with onion sauce in a