How To Fry Breadcrumbs

Rub crumbs of bread though a hair sieve, have ready a clean frying pan, put them into it with a piece of fresh butter, set them over a moderate fire, keep stirring with a wooden spoon till they are of a light brown colour, and put them upon a plate.

Turkeys

To be roasted with a stuffing in the breast, and served with bread sauce in a boat.

Rabbits

To be roasted either plain, or a stuffing, with the liver chopped in it, put into the belly, and served up with parsley and butter in a boat.

Hares

To be dressed in the same manner as rabbits, with stuffing; but served up with cullis and fresh butter put over, and warm currant jelly in a sauce boat.

Hare Roasted Another Way

Stuff as above, and while roasting dredge it with flour, baste it with milk, and so alternately till a quarter of an hour before the hare is done; then paste it with a quarter of a pound of fresh butter put into the dripping pan. Serve it up with a cullis sauce and butter put over, and currant jelly in a sauce boat,

N. B. Baste it repeatedly, as there must be a good crust over. It will require three pints of warm milk for that purpose.

Pigeons

To be roasted with a little stuffing in them, or plain; and served up with parsley and butter.

Quails, Or Ruffs And Rees

To be roasted with bards of bacon and vine leaves over them, with sauce in a boat made with cullis and red port in it.

Guinea Fowls, Pea Fowls, Pullets, Chickens, And Turkey Poulets

To be roasted either larded or plain, and served up with gravy under, and bread and egg sauces in separate boats.

Wild Fowl

To be roasted plain, not done too much, and served up with onion sauce in a boat; as also a small quantity of gravy and red port boiled together.

Patridges And Pheasants

To be roasted plain, and served up with poi-vrade sauce hot, and bread sauce in boats.

Green Geese And Ducklings

To be roasted with pepper and salt put in the bellies, and served with green sauce in a boat.

Other Geese And Tame Ducks

To he roasted with onion and sage chopped fine, seasoned with pepper and salt put into the inside, and served up with apple sauce in a boat.

How To Roast A Pig

Make a stuffing with chopped sage, two eschalots, two eggs, breadcrumbs., and fresh butter, and season with pepper and salt; put it into the belly, sew it up, spit it, and rub it over with a paste brush dipped in sweet oil Roast it gently, and when done cut off the head; then cut the body and the head in halves, lay them on a dish, put the stuffing with the brains into a stewpan, acid to them some good gravy, make it boil, and serve up the pig with the sauce under it.

How To Roast Sweetbreads

Blanch heart sweetbreads till half done, then, wash and wipe them dry, cut off some of the pipe, put yolk of eggs on the tops with a paste brush, and strew fine breadcrumbs over. Roast them gently till done and of a nice colour, serve them up with a toast under and melted butter poured over together with some cullis sauce round.

Fillet Of Veal

To be done in the same manner as the above, with white oyster or cullis sauce round.

Stuffing For Turkies, Hares, Veal, Etc

Chop very fine beef suet, parsley, thyme, eschalots, a very small quantity of marjoram, savory, basil, and lemon peel, with grated nutmeg, two eggs (or milk), pepper, salt, and an anchovie chopped (if approved). Mix all well together with some bread crumbs.