Wash your turkey well, and let it lie a few minutes in salt and water; put it on in cold water with a little rice; skim it and let it boil slowly, but constantly, till done; make a filling of bread, butter, pepper, salt, and some whole oysters, and a few slices of lemon. It is better to put the turkey in a cloth. A large turkey will boil in two hours; to be eaten with oyster or celery sauce.
TO ROAST CHICKENS.
Make a dressing, as for turkey; set them some distance from the fire at first, but move them gradually closer: they will roast in an hour: baste them well; make a gravy of the giblets, some of the drippings in the bottom of the kitchen, and some of the water the giblets were boiled in: season with pepper and salt.
TO FRY CHICKENS.
Wash them well and cut them up; wipe them dry. Have ready some rolled crackers seasoned with pepper, salt and parsley; first dip the pieces in the yolk of an egg, then in the cracker; have ready some boiling lard; put in and fry a light-brown; make a gravy with cream, parsley, nutmeg, pepper and salt.
TO STEW CHICKENS.
Put the chickens down with a little water, pepper, salt and a little mace: when half done, add some cream, butter, rolled in flour, and parsley cut up. Dish the chickens and pour the gravy over them.
TO BROIL CHICKENS.
Wash the chickens well, cut them down the back, and broil on a gridiron over hot coals: when nearly done, season with pepper and salt, and when done, baste them with butter.