herbs, pepper, salt, fill and roast as above.


_To stuff and roast a Goslin._

Boil the inwards tender, chop them fine, put double quantity of grated
bread, 4 ounces butter, pepper, salt, (and sweet herbs if you like) 2
eggs moulded into the stuffing, parboil 4 onions and chop them into
the stuffing, add wine, and roast the bird.

The above is a good stuffing for every kind of Water Fowl, which
requires onion sauce.


_To smother a Fowl in Oysters._

Fill the bird with dry Oysters, and sew up and boil in water just
sufficient to cover the bird, salt and season to your taste--when done
tender, put into a deep dish and pour over it a pint of stewed
oysters, well buttered and peppered, garnish a turkey with sprigs of
parsley or leaves of cellery: a fowl is best with a parsley sauce.


_To stuff a Leg of Veal._

Take one pound of veal, half pound pork (salted,) one pound grated
bread, chop all very fine, with a handful of green parsley, pepper it,
add 3 ounces butter and 3 eggs, (and sweet herbs if you like them,)
cut the leg round like a ham and stab it full of holes, and fill in
all the stuffing; then salt and pepper the leg and dust on some flour;