A common sized goose should roast full three quarters of an hour. The
oil that drips from it should be nearly all turned off; it makes the
gravy too greasy; and it is nice for shortening. It should first be
turned into cold water; when hardened, it should be taken off and
scalded in a skillet. This process leaves it as sweet as lard.

Ducks do not need to be roasted more than fifteen or twenty minutes.
Butter melted in boiling flour and water is proper sauce for boiled
lamb, mutton, veal, turkeys, geese, chickens, and fish. Some people
cut up parsley fine, and throw in. Some people like capers put in.
Others heat oysters through on the gridiron, and take them out of the
shells, and throw them into the butter.

A good sized turkey should be roasted two hours and a half, or three
hours; very slowly at first. If you wish to make plain stuffing, pound
a cracker, or crumble some bread very fine, chop some raw salt pork
very fine, sift some sage, (and summer-savory, or sweet-marjoram,
if you have them in the house, and fancy them,) and mould them all
together, seasoned with a little pepper. An egg worked in makes the
stuffing cut better; but it is not worth while when eggs are dear.
About the same length of time is required for boiling and roasting.

Pigeons may be either roasted, potted or stewed. Potting is the best,
and the least trouble. After they are thoroughly picked and cleaned,
put a small slice of salt pork, and a little ball of stuffing, into
the body of every pigeon. The stuffing should be made of one egg
to one cracker, an equal quantity of suet, or butter, seasoned with
sweet-marjoram, or sage, if marjoram cannot be procured. Flour the
pigeons well, lay them close together in the bottom of the pot, just