The Art of Cookery Made Easy and Refined

boat; as also a small quantity of gravy and red port boiled together. _Partridges and Pheasants._ TO be roasted plain, and served up with poivrade sauce hot, and bread sauce in boats. _Green Geese and Ducklings._ TO be roasted with pepper and salt put in the bellies, and served with green sauce in a boat. _Other Geese and tame Ducks._ TO be roasted with onion and sage chopped fine, seasoned with pepper and salt put into the inside, and served up with apple sauce in a boat. _To roast a Pig._ MAKE a stuffing with chopped sage, two eschallots, two eggs, breadcrumbs, and fresh butter, and season with pepper and salt; put it into the belly, sew it up, spit it, and rub it over with a paste brush dipped in sweet oil. Roast it gently, and when done cut off the head; then cut the body and the head in halves, lay them on a dish, put the stuffing with the brains into a stewpan, add to them some good gravy, make it boil, and serve up the pig with the sauce under it. _To roast Sweetbreads._ BLANCH heart sweetbreads till half done, then wash and wipe them dry, cut off some of the pipe, put yolk of eggs on the tops with a paste brush, and strew fine breadcrumbs over. Roast them gently till done and of a nice colour, serve them up with a toast under and melted butter poured over, together with some cullis sauce round. _To roast Ribs of Beef._ BONE the beef, roll it round like a fillet of veal, put a good stuffing in the center, bind it tight, roast it gently, and serve it up with brown oyster sauce round it. _Fillet of Veal._ TO be done in the same manner as the above, with white oyster or cullis sauce round. _Observations on Meat and Poultry._ MEATS to be preferred when of a good fatness and the lean appears juicy, but not particularly streaked with fat, as it then frequently happens to eat hard. When the season will permit let it hang