MEATS.
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buttered paper), then rub them through a fine wire
sieve, mix with them a small piece of butter, a pinch
of sugar, and a dust of coralline pepper, and use.
Part of this purée can be sent to the table in a
vegetable dish, the rest being introduced into the
body of the bird in alternate layers with the sausage
farce. Some people omit the sausage meat and mix
the chestnuts with a little fat bacon cut into dice,
and fried. Turkey cooked thus can be either served
like the roast fowl, or it may be served with any rich
sauce and garnish to taste. Capons and poulards
are excellent treated in this way.
Guinea fowl is cooked exactly like roast fowl, but
the barding, or larding, is absolutely imperative.
It takes from twenty to twenty-five minutes or
upwards, according to size, and it must be borne in
mind that careful and plentiful basting is indis-
pensable from the first, for this bird is very dry of
itself, and if once allowed to get dry whilst cooking,
it is all but, if not quite, impossible to remedy this
by subsequent attention.
Espagnole, soubise, egg, oyster, and many other
sauces may be served with either roast fowl or
guinea fowl, instead of its own gravy, if liked.
Roast Goose.—After cleansing and trussing as
advised above, this bird is stuffed, well rubbed over
with dripping, or wrapped in a buttered or greased
paper, and roasted or baked for three-quarters of an
hour upwards, according to size. It must be well
basted and carefully roasted, as it should be a
delicate golden colour when cooked. It is then
served with a good marmalade of apples (or apple