Chambers's cookery for young housewives

The animal being properly prepared and cleaned by the butcher, proceed to cut off the feet, and fill the inside with a stuffing composed of sage, crumbs, and butter in the above proportions, pepper, and salt; sew up the slit. No skewering is required. In roasting, baste with butter, as directed for pork. The time for roasting will be from two to three hours, according to the size. The skin should be crisp and nicely browned. Before bringing to table, split down the back from head to tail, and lay it flat in the dish with the skin side uppermost. Cut the head off, split it in two, take out the brains, and lay half the head at each end. Have the liver boiled, chop it and the brains, and mix these with the gravy in a small tureen. Apple sauce should also be served in a separate tureen. ROASTED BULLOCK'S HEART — PIGEONS— FOWLS. TO ROAST BULLOCK’S HEART. 1 bullock’s heart. i J pint stock. 2 oz. dripping. | Red currant jelly. 4 table-spoonfuls bread crumbs. 1 table-spoonful chopped parsley. 2 table-spoonfuls suet. 1 egg. A little milk. Pepper and salt. chopped Wash the heart well, freeing it completely from blood. Then fill all the openings at the top or broad end with a stuffing composed of the above ingredients. Suspend with the pointed end downwards. Baste well with dripping, and roast for an hour and a half or two hours, according to size. Serve with gravy made the same as for roast venison, and currant jelly. TO ROAST PIGEONS. 2 pigeons. 4 oz. butter. 4 table-spoonfuls bread crumbs. Pepper and salt. 1 table-spoonful chopped parsley. s pint brown gravy. Pick, draw, and truss the pigeons, keeping on the feet. Make a stuffing of the livers chopped, crumbs, parsley, pepper, salt, and two ounces of butter; put this inside. Make a slit in one of the legs, and slip the other leg through it. Skewer and roast them for half an hour, basting them well with butter. Serve with brown gravy in a small tureen. Some serve roast pigeons as game, with toasted bread under them, and bread-sauce. TO ROAST FOWLS. 1 pair fowls. i i pint bread sauce, i lb. butter. I i pint gravy. First pick and singe the birds, then draw them. To draw a fowl, place it on its back, and make a slit lengthways in the skin of the neck from the body to the head; free the neck from the skin, and cut off the neck as close to the body as possible, then cut the skin, leaving a flap of at least three inches long hanging to the breast. Loosen the crop — a thin bag of skin in front of the neck — and the wind- ftOASTED FOWLS.