To stuff and roast a Goslin
Boil the inwards tender, chop them fine, put double quantity of grated
bread, 4 ounces butter, pepper, salt, (and sweet herbs if you like) 2
eggs moulded into the stuffing, parboil 4 onions and chop them into
the stuffing, add wine, and roast the bird.
The above is a good stuffing for every kind of Water Fowl, which
requires onion sauce.
_To smother a Fowl in Oysters._
Fill the bird with dry Oysters, and sew up and boil in water just
sufficient to cover the bird, salt and season to your taste--when done
tender, put into a deep dish and pour over it a pint of stewed
oysters, well buttered and peppered, garnish a turkey with sprigs of
parsley or leaves of cellery: a fowl is best with a parsley sauce.
|
