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Flour it, set it in a dripping-pan with a few slices of fat pork laid on the breast, or else put a few pieces of butter on it. If you do not use the pork, put an ounce of butter in a wooden spoon, press it to make it stick ; to baste, rub the butter side over the bird ; keep the spoon in a cool spot when not in use. Allow fifteen minutes to the pound, turn the chicken over when the one side is brown; when done take it up. If you used pork, pour off the fat and remove the pork; have the gizzard ready chopped, the liver mashed fine, and a teaspoonful of flour mixed with it; pour the liquor from the giblets to it, stir well, then pour the whole into the pan and boil it on the stove. Take the string and skewers from the chicken, set it in a dish, with watercress round it, pour the gravy in a tureen and serve. EOAST FOWL. If the fowl is over a year old, wrap it in two coats of soft paper after it is prepared as above; set it in the oven, allowing an hour and a half in a good oven ; when it has been in an hour, take off the paper and let it brown. This method of semi-steaming it will make it tender; make gravy and serve as in last recipe. FOWL BRAISED. Loosely fill a nice fowl with forcemeat ; put it in a stewpan with a pint of broth, two glasses of white wine, an onion stuck with two cloves, a piece of carrot to make half a cup when cut up, a blade of mace, half a teaspoon of salt, a quarter of pepper ; lay thin slices of pork over the fowl and cover the pot closely ; let it Poultry. 187 cook very gently one hour from the time it begins to boil ; take the fowl from the pot and put it in the oven to brown ; strain the gravy into a smaller saucepan and boil it down fast till it is a glaze, or looks like syrup ; glaze the fowl with this (see Glazing, p. 32) when it is brown. Have ready a can of mushrooms stewed with their liquor ten minutes in the liquor from the giblets ; thicken this with brown thickening. If you have no broth or stock to braise the fowl, you must have made it with the giblets beforehand, and use only brown sauce to stew the mushrooms in. ROAST TURKEY. Except in point of time, follow the directions for roasting chicken. For stuffing, see directions for trussing and stuffing turkey. On account of the length of time it requires to be in the oven, a turkey should be covered with well-buttered paper for the first half the time. It will take three hours to cook a moderatesized one ; it must be very frequently basted and turned about. Dish and serve as chicken, except that it should be garnished with sausages fried brown, or fried oysters. The latter is the more elegant mode, especially if it is stuffed with oysters (see Forcemeats). BRAISED TURKEY. ^' Turkey braised, the Lord be praised,'' is part of an old saying which at all events testifies to the estimation in which our forefathers held this mode of preparing the savory bird. Cover the turkey with slices of pork, tying it round with cord to keep it in shape. Put four slices of pork in the pot or braising pan ; put the turkey stuffed on 1 88 Practical Recipes.