To marinate Fowls

Method

Take a fine large Fowl or Turky, raise the Skin from the Breast Bone with your Finger, then take a Veal Sweetbread and cut it small, a few Oysters, a few Mushrooms, an Anchovy, some Pepper, a little Nutmeg, some Lemon-peel, and a little Thyme; chop all together small and mix with the Yolk of an Egg, stuff it in between the Skin and the Flesh but take great Care you don’t break the Skin, and then stuff what Oysters you please into the Body of the Fowl. You may lard the Breast of the Fowl with Bacon, if you chuse it, Paper the Breast, and roast it. Make good Gravy, and Garnish with Lemon. You may add a few Mushrooms to the Sauce.