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.
To stuff a Leg of Veal.
Take one pound of veal, half pound pork (salted,) one pound grated bread, chop all very fine, with a handful of green parsley, pepper it, add 3 ounces butter and 3 eggs, (and sweet herbs if you like them,) cut the leg round like a ham and stab it full of holes, and fill in all the stuffing; then salt and pepper the leg and dust on some flour; if baked in an oven, put into a sauce pan with a little water, if potted, lay some scewers at the bottom of the pot, put in a little water and lay the leg on the scewers, with a gentle fire render it tender, (frequently adding water,) when done take out the leg, put butter in the pot and brown the leg, the gravy in a separate vessel must be thickened and buttered and a spoonful of ketchup added.
To stuff a leg of Pork to bake or roast.
Corn the leg 48 hours and stuff with sausage meat and bake in a hot oven two hours and an half or roast.
To alamode a round of Beef.