The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

stir it into the skillet, put in a little of the drippings of the turkey, season it with salt and pepper, and sweet herbs if you like. Drawn butter is used for boiled turkey. A turkey for boiling should be dressed like one for roasting, tie it up in a cloth unless you boil rice in the pot with it, if you use rice, put in a tea cup two thirds full, a small piece of pork boiled with the turkey, improves it. If you wish to make a soup of the liquor in which the turkey is boiled, let it stand till the next day and then skim off the fat. 18. _Goose._ If a goose is tender under the wing, and you can break the skin easily by running the head of a pin across the breast, there is no danger of its being tough. A goose should be dressed in the same manner, and roasted the same length of time, as a turkey. 19. _Chickens._ Chickens for roasting or boiling, should have a dressing prepared like that for turkies. Half a tea cup full of rice boiled with the chickens, makes them look white, they will be less liable to break if the water is cold when they are put in to boil, a little pork boiled with the chickens improves them, if you do not boil any pork with them, put in a little salt. Chickens for broiling should be split, the inwards taken out, and the chicken washed inside and out, put the bony side down on the gridiron, and broil it very slowly till brown then turn it, when done take it up, salt, and butter it. About forty minutes is required to broil a common sized chicken. For roast chicken, boil the liver and gizzard by themselves and use the water for gravy, cut the inwards in slices, and put them in. 20. _Fricassee Chickens._ The chickens should be jointed, the inwards taken out, and the chickens washed, put them in a stew pan with the skin side down, on each layer sprinkle