To Roast Geese, Turkies, &c.

Method

When you roast a Goose, Turky, or Fowls of any Sort, take care to singe them with a Piece of white Paper, and baste them with a Piece of Butter, drudge them with a little Flour, and when the Smoak begins to draw to the Fire, and they look plump, baste them again, and drudge them with a little Flour, and take them up.

Sauce for a Turky

For a Goose make a little good Gravy, and put it in a Bason by itself, and some Apple-Sauce in another.

Sauce for a Turky

For a Turky good Gravy in the Dish, and either Bread or Onion Sauce in a Bason.

Sauce for Fowls

To Fowls you should put good Gravy in the Dish, and either Bread or Egg Sauce in a Bason.

Sauce for Ducks

For Ducks a little Gravy in the Dish, and Onion in a Cup, if liked.

Sauce for Pheasants and Partridges

Pheasants and Partridges should have Gravy in the Dish, and Bread Sauce in a Cup.

Sauce for Larks

Larks, roast them, and for Sauce have Crumbs of Bread done thus: Take a Sauce-pan or Stew-pan and some Butter; when melted, have a good Piece of Crumb of Bread, and rub it in a clean Cloth to Crumbs, then throw it into your Pan; keep stirring them about till they are brown, then throw them into a Sieve to drain, and lay them round your Larks.