days. It will not injure if it remain a week longer in the spices, if it
should not be convenient to bake it. When you wish to have it cooked,
strew over the top of the round a small handful of suet. Be particular
to bind it tight round with a cord, or narrow strip of muslin, which
must be wrapped several times round to keep it in shape; put it in a
dutch-oven, and add three pints of water when it is first put down; keep
water boiling in the tea-kettle, and add a little as it seems necessary,
observing not to add too much. It will require a slow heat, and take
four hours to bake.

This is a very fine standing dish, and will be good for three
weeks after cooking. Keep the gravy that is left to pour over it
to keep it moist.


To Bake Fowls.

Season and stuff them the same as for roasting; put them in a dutch-oven
or stove, with a pint of water; when they are half done, put in the
giblets; when these are done, chop them with a knife, and put in
thickening and a lump of butter.

If chickens are young, split them down the back, and put them in a
dutch-oven, with a plate in the bottom, and a pint of water; when they
are done, stir in a spoonful of flour, mixed in half a pint of milk, a
piece of butter, salt, pepper and parsley; let it boil up and dish them.


To Fry Chickens.