American Cookery: The Art of Dressing Viands, Fish, Poultry, and Vegetables

and roast as above. _To stuff and roast a Goslin._ Boil the inwards tender, chop them fine, put double quantity of grated bread, 4 ounces butter, pepper, salt, (and sweet herbs if you like) 2 eggs moulded into the stuffing, parboil 4 onions and chop them into the stuffing, add wine, and roast the bird. The above is a good stuffing for every kind of Water Fowl, which requires onion sauce. _To smother a Fowl in Oysters._ Fill the bird with dry Oysters, and sew up and boil in water just sufficient to cover the bird, salt and season to your taste--when done tender, put into a deep dish and pour over it a pint of stewed oysters, well buttered and peppered, garnish a turkey with sprigs of parsley or leaves of cellery: a fowl is best with a parsley sauce. _To stuff a Leg of Veal._ Take one pound of veal, half pound pork (salted,) one pound grated bread, chop all very fine, with a handful of green parsley, pepper it, add 3 ounces butter and 3 eggs, (and sweet herbs if you like them,) cut the leg round like a ham and stab it full of holes, and fill in all the stuffing; then salt and pepper the leg and dust on some flour; if baked in an oven, put into a sauce pan with a little water, if potted, lay some scewers at the bottom of the pot, put in a little water and lay the leg on the scewers, with a gentle fire render it tender, (frequently adding water,) when done take out the leg, put butter in the pot and brown the leg, the gravy in a separate vessel must be thickened and buttered and a spoonful of ketchup added. _To stuff a leg of Pork to bake or roast._ Corn the leg 48 hours and stuff with sausage meat and bake in a hot oven two hours and an half or roast. _To alamode a round of Beef._ To a 14 or 16 pound round of beef, put one ounce salt-petre, 48 hours after