To Boil a Turkey.
Stuff a young turkey, weighing six or seven pounds, with bread, butter, salt, pepper, and minced parsley; skewer up the legs and wings as if to roast; flour a cloth and pin around it. Boil it forty minutes, then set off the kettle and let it stand, close covered, half an hour more. The steam will cook it sufficiently. To be eaten with drawn butter and stewed oysters.
To Roast Chickens.
Observe the same directions in stuffing them as for a turkey. If you wish to roast several before an open fire, the spit may be put through side-ways, instead of length-ways, and four or five can thus be roasted at once, in a large roaster. Boil the inwards and make the gravy as for a turkey. Roast them an hour and a half.
To Boil Chickens.
Make the same dressing as directed for a boiled turkey, or boil them without stuffing if preferred. Skewer them up into a good shape, as when prepared to roast, and boil them an hour and a quarter. Serve them with drawn butter and cut parsley. It is an improvement to mash the livers and put into the butter. If chickens can be carefully skimmed, they need no cloth around them.
To Broil Chickens.
Cut them open through the back, take out the inwards, wash them and wipe them dry; place the inside down on the gridiron. They must broil slowly, and care be taken they do not burn. Turn them in ten minutes. To keep them flat, lay a tin sheet upon them, with a weight. Broil twenty-five minutes, and dress with butter, pepper, and salt. They can be broiled best over wood coals.
To Fricassee Chickens.