576. Roast Pullet.—For a dinner of four entrées you would require two fowls, but not too large; truss and roast them as directed for a turkey, judging the time required according to their size, and serve with gravy and water-cresses; they may be larded, barded, or served in any way mentioned in the foregoing receipts. A fowl weighing two pounds and a half would require half an hour roasting, or three quarters of an hour, if larger.
577. Spring Chickens are served like fowls, generally plain roasted, but they may be larded as the poularde. Be particular in tying the legs upon paper to the spit, as directed for the turkey, as it so improves their appearance when roasted. About twenty minutes would be sufficient to roast them.
578. Goslings.—A green goose roasted plain, and served with a little gravy, is generally sent up for second courses; but if the larger ones are used, they must be stuffed with sage and onions, but very few would choose such a thing for a roast second course, whilst green geese in their season are great favorites; truss them by cutting off the leg at the knuckle, and the wing at the first pinion, fixing them at the side with skewers to throw the breast up; a full-grown goose will take one hour to roast, but a green one not more than half an hour.
579. Ducklings make a very favorite roast in the London season; they must have good fillets, white and plump, and require to be a little more underdone than any other description of poultry; if too much done, the fat catches and gives a rank flavor to the flesh, besides causing the fillets to eat dry. They are usually served plain roasted for a second course, yet I have served them differently upon some occasions for the sake of variety, but it must be with a very thin sauce and one that invigorates the palate, although they never can be better than when served plain roasted. I shall here give one or two deviations: truss them by twisting the legs at the knuckles and resting the feet upon the thighs, cut the wing off at the first pinion and run a skewer through the bird, fixing the pinion and legs with it, place them upon a spit, and roast twenty minutes.
580. Guinea Fowls.—These birds must be very young, for, being naturally very dry, they are not eatable if more than twelve months old; they are generally larded or barded, and served plain roasted, rather well done; they are trussed like the common fowls, and require nearly three quarters of an hour to roast.