Fowls forced.
TAKE a large fowl, pick it clean; draw it, cut it
down the back, and take the skin off whole; cut the
flesh from the bones, and chop it with half a pint of
oysters, one ounce of beef-marrow, and a little pepper
and salt. Mix it up with cream; then lay the meat on
the bones, draw the skin over it, and sew it up the back.
Cut large thin slices of bacon, lay them on the breast of
your fowl, and tie them on with packthread in diamonds.
It will take an hour roasting by a moderate fire. Make
a good brown gravy sauce, pour it into your dish, take
the bacon off, lay in your fowl, and serve it up. Garnish
with pickles, mushrooms, or oysters.—It is proper for a
side-dish at dinner, or top-dish for supper.