Boil as in rule for turkeys.
ROAST DUCK.
After cleaning, stuff as in rule given for poultry dressing, and roast,—if game, half an hour; if tame, one hour, making gravy as in directions given, and serving with currant jelly.
ROAST GOOSE.
No fat save its own is needed in basting a goose, which, if large, requires two hours to roast. Skim off as much fat as possible before making the gravy, as it has a strong taste.
BIRDS.
Small birds may simply be washed and wiped dry, tied firmly, and roasted twenty minutes, dredging with flour, basting with butter and water, and adding a little currant jelly or wine to the gravy. They may be served on toast.
FRIED CHICKEN.
Cut the chicken into nice pieces for serving. Roll in flour, or, if preferred, in beaten egg and crumbs. Heat a cupful of nice dripping or lard; add a teaspoonful of salt and a saltspoonful of pepper; lay in the pieces, and fry brown on each side, allowing not less than twenty minutes for the thickest pieces and ten for the thin ones. Lay on a hot platter, and make a gravy by adding one tablespoonful of flour to the fat, stirring smooth, and adding slowly one cupful of boiling water or stock. Strain over the chicken. Milk or cream is often used instead of water.
BROWN FRICASSEE.