New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

full grown young duck, and a fine young fowl of a good size. Season them both well with mace, pepper, salt and allspice. Put the fowl within the duck, and a calf’s tongue that has been pickled red, and boiled, within the fowl. Make the whole to lie close. The skin of the legs and wings should be drawn inwards, that the body may lie smooth, Put the birds into a raised pie, or small piedish, and cover it with a thickish paste. Bake in a slow oven to eat cold. The old Staffordshire raised pies were made as above, but a turkey was put over the duck, and a goose over that, forming a very large pie. _Goose to Roast._ After being carefully picked, the plugs of the feathers pulled out, and the hairs singed, let it be well washed, dried, and seasoned with onion, sage, pepper, and salt; fasten it tight at the neck and vent, and roast it. When half done, let a narrow strip of paper be skewered on the breastbone. Baste it well, and observe to take it up the moment it is done, nicely frothed. When the breast rises, take off the paper, and observe to serve it before it fall, or it will be spoiled, and come to table flattened. Before it is cut up, cut the apron off, and pour in a wineglass of port wine and a teaspoonful of mustard. Cut the breast from one pinion to the other, if for a large party, without leaving meat to the wingbone. Gravy, and apple sauce. _Green Goose Pie._ Bone two green geese, having first removed every plug, and singed them nicely. Wash them clean; season high with salt, mace, pepper, and pimento: put one within the other, and press them close into your piedish; put a good deal of butter over them, and bake with or without a crust: if the latter, a cover that will keep the steam in, must supply the place of a crust. It will keep long. _Giblet Pie._ Stew duck or goose giblets, when nicely cleaned, with