[stuffed and roasted poultry]

[to stuff a turkey; to stuff and roast a turkey or fowl; to stuff and roast a goblin; to smother a fowl in oysters; to stuff and roast four chickens; gravy for the same; to broil chickens; pigeons]

To stuff a Turkey. 

Grate a wheat loaf, one quarter of a pound butter, one quarter of a pound salt pork, finely chopped, 2 eggs, a little sweet marjoram, summer savory, parsley and sage, pepper and salt (if the pork be not sufficient,) fill the bird and sew up. The same will answer for all Wild Fowl. Water Fowls require onions. The same ingredients stuff a leg of Veal, fresh Pork, or a loin of veal. 

To stuff and roast a Turkey, or Fowl. 

One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet thyme, sweet majoram, pepper and salt, and some add a gill of wine; fill the bird therewith and sew up, hand down to a steady solid fire, basting frequently with salt and water, and roast until a steam emits from the breast, put one third of a pound of butter into the gravy, dust flour over the bird and baste with the gravy; serve up with boiled onions and cramberry-sauce, mangoes, pickles or celery. 

2. Others omit the sweet herbs, and add parsley done with potatoes. 

3. Boil and mash 3 pints potatoes, wet them with butter, add sweet 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.


American Cookery
Amelia Simmons
1798

Northampton
Massachusetts

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To stuff and roast four Chickens.
Six ounces salt pork, half loaf of bread, six ounces butter, 3 eggs, a handful of parsley shredded fine, summary-savory, sweet marjoram; mix the whole well together, fill and sew up, roast one hour, baste with butter, and dust on flour.

Gravy for the same.
Half pint water, half pound butter, 3 spoons flour, a little salt, and wine if you like.
The same composition will answer for six Pigeons, roasted in the pot. The pigeons must be kept from burning by laying skewers on the bottom of the pot, adding three pints water; cover close, let them do one hour and a quarter; when done pour on one quart stewed oysters, well seasoned with butter and pepper.

To broil Chickens.
Take those which are young and tender, break the breast bone, season high with pepper and salt, broil had an hour on hot coals. Six ounces butter, 3 spoons water, and a little flour will make gravy.
Pigeons may be broiled in the same way in twenty minutes.

American Cookery
Amelia Simmons
1796

Albany
New York