To be roasted either larded or plain, and served up with gravy under, and bread and egg sauces in separate boats.
Wild Fowl.
To be roasted plain, not done too much, and served up with onion sauce in a boat; as also a small quantity of gravy and red port boiled together.
Partridges and Pheasants.
To be roasted plain, and served up with poivrade sauce hot, and bread sauce in boats.
Green Geese and Ducklings.
To be roasted with pepper and salt put in the bellies, and served with green sauce in a boat.
Other Geese and tame Ducks.
To be roasted with onion and sage chopped fine, seasoned with pepper and salt put into the inside, and served up with apple sauce in a boat.