A Course of Lectures on the Principles of Domestic Economy and Cookery

to open a gizzard like that and take away the bag which contains the gravel, especially if the poultry has been frozen, as the bag is apt to break and let out the gravel. Use the gizzard and liver for making gravy, and the neck also. Cut out the oil sac or bag which lies at the back of the tail. Then the chicken is ready for stuffing. In cutting off the feet cut them below the joint, not just at the joint. If you cut them just at the joint the skin and flesh will draw up in cooking. But if you cut them just below the joint you will find that they do not draw up. After cutting off the feet scrape the skin all round to make sure that there are no bits of feather or anything of that sort, and wipe it with a wet towel and you have the chicken in readiness to stuff. Stuff it with any force meat that you like. You remember this morning that we made force meat by chopping a teaspoonful of onion and frying it in a tablespoonful of butter, then putting in with the fried onion a cupful of stale bread soaked in cold water, seasoning with salt and pepper and sweet herbs. I said also that you could add chopped meat, cold meat or eggs, or to make any desired addition to the force meat in the way of seasoning. A little grated cheese in stuffing is very nice. You scarcely will realize what the seasoning is. I will use a little grated cheese this afternoon to make a force meat--very like what I made this morning, except in addition to the chopped onion, fried in a tablespoonful of butter, seasoned with salt and pepper, I shall put in half a cupful of grated cheese. You may like to know my way of chopping onion. In the first place, I make a lot of little cuts in one direction as far down as I think I shall need in order to get my teaspoonful; then I make