Mix together three table-spoonfuls of salt, one of sugar, half a
teaspoonful of pepper, one-eighth of a teaspoonful of clove and one
teaspoonful of summer savory. Sprinkle this over the meat, and then
sprinkle with three table-spoonfuls of vinegar. Roll up, and tie with
twine. Put away in a cold place for twelve hours When it has stood
this time, place in a stew-pan, with boiling water to cover, and
simmer gently for three hours and a half. Mix four heaping table-
spoonfuls of flour with half a cupful of cold water, and stir into the
gravy. Season to taste with salt and pepper. Simmer half an hour
longer. This dish is good hot or cold.




POULTRY AND GAME.


To Clean and Truss Poultry.

First singe, by holding the bird over a blazing paper. It is best to
do this over the open stove, when all the particles of burnt paper
will fall into the fire. Next open the vent and draw out the internal
organs, if this has not been done at the butcher's. Be careful not to
break the gall bladder. Wash quickly in one water. If there are large
black pin-feathers, take out what you can with the point of a knife,
(it is impossible to get out all). Cut the oil bag from the tail. Be
sure that you have taken out every part of the wind-pipe, the lights
and crop. Turn the skin back, and cut the neck quite short. Fill the
crop with dressing, and put some in the body also. With a short
skewer, fasten the legs together at the joint where the feet were cut