English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

take out the breast-bone before you scald them; when you have dress'd them, put them into milk and water, and wash them, truss them, and cut off the heads and necks; if you dress them the night before you use them, dip a cloth in milk and wrap them in it, which will make them white; you must boil them in milk and water, with a little salt; half an hour or less will boil them. _To make Sauce for the_ CHICKENS. Take the necks, gizzards and livers, boil them in water, when they are enough strain off the gravy, and put to it a spoonful of oyster-pickle; take the livers, break them small, mix a little gravy, and rub them through a hair-sieve with the back of a spoon, then put to it a spoonful of cream, a little lemon and lemon-peel grated; thicken it up with butter and flour. Let your sauce be no thicker than cream, which pour upon your chickens. Garnish your dish with sippets, mushrooms, and slices of lemon. They are proper for a side-dish or a top-dish either at noon or night. 62. _How to boil a_ TURKEY. When your turkey is dress'd and drawn, truss her, cut off her feet, take down the breast-bone with a knife, and sew up the skin again; stuff the breast with a white stuffing. _How to make the_ Stuffing. Take the sweet-bread of veal, boil it, shred it fine, with a little beef-suet, a handful of bread-crumbs, a little lemon-peel, part of the liver, a spoonful or two of cream, with nutmeg, pepper, salt, and two eggs, mix all together, and stuff your turkey with part of the stuffing, (the rest you may either boil or fry to lay round it) dridge it with a little flour, tie it up in a cloth, and boil it with milk and water: If it be a young turkey an hour will boil it. _How to make Sauce for the_ Turkey. Take a little small white gravy, a pint of oysters, two or three spoonfuls of cream, a little juice