Roast Turkey, Chicken or Duck.
It would not be possible for me to write such directions as would enable you to prepare a fowl for cooking. Yet I advise you to learn how to draw and dress poultry. Watch the process closely, if you have opportunity, or else ask some experienced friend to instruct you.
For the present we will suppose that our fowl is ready for the roasting pan. Lay it in tenderly, breast uppermost, pour a bountiful cup of boiling water, slightly salted, over it, if it be a chicken or duck, two cupfuls, if a turkey, and roast, basting often, about twelve minutes for each pound. When the breastbone browns, turn the fowl on one side, and as this colors, on the other, that all may be done evenly. Dredge once with flour fifteen minutes before taking up the roast and when this browns, rub all over with a tablespoonful of butter. Shut up ten minutes longer and it is ready for dishing.
Chop the liver and soft parts of the gizzard—which have been roasted with the fowl—fine, and stir into the gravy while you are making it.