when you have dress'd them, put them into milk and water, and wash
them, truss them, and cut off the heads and necks; if you dress them
the night before you use them, dip a cloth in milk and wrap them in it,
which will make them white; you must boil them in milk and water, with
a little salt; half an hour or less will boil them.

_To make Sauce for the_ CHICKENS.

Take the necks, gizzards and livers, boil them in water, when they are
enough strain off the gravy, and put to it a spoonful of oyster-pickle;
take the livers, break them small, mix a little gravy, and rub them
through a hair-sieve with the back of a spoon, then put to it a
spoonful of cream, a little lemon and lemon-peel grated; thicken it up
with butter and flour. Let your sauce be no thicker than cream, which
pour upon your chickens. Garnish your dish with sippets, mushrooms, and
slices of lemon.

They are proper for a side-dish or a top-dish either at noon or night.


62. _How to boil a_ TURKEY.

When your turkey is dress'd and drawn, truss her, cut off her feet,
take down the breast-bone with a knife, and sew up the skin again;
stuff the breast with a white stuffing.

_How to make the_ Stuffing. Take the sweet-bread of veal, boil it,
shred it fine, with a little beef-suet, a handful of bread-crumbs, a
little lemon-peel, part of the liver, a spoonful or two of cream, with
nutmeg, pepper, salt, and two eggs, mix all together, and stuff your