POULTRY.
145
or in the oven, for twenty-five to thirty minutes,
being careful to keep it well basted all the time.
Then remove the skewers or strings, set it on a very
hot dish, and serve garnished with well washed and
picked watercress, liberally sprinkled with oil and
vinegar, season with salt and pepper, and send
to table with gravy and breadsauce in a boat. Of
course cooked in this way there is no “liver wing,”
but a great improvement is to put the liver inside
with the onion and butter, and allow it to cook thus,
when you can serve slices of it with each helping of
fowl.
A turkey is roasted in exactly the same way,
only the bird is generally stuffed, a delicate sausage
meat and chestnut stuffing being put inside the
bird, whilst the crop is stuffed with a good herb
forcemeat. For this allow (for a good sized
bird) ½lb. of freshly grated breadcrumbs, 4oz.
finely minced suet freed from skin, etc., two table-
spoonfuls of minced herbs, a little salt, white and
coralline pepper, and four whole eggs; work this all
to a smooth forcemeat, and use. For the sausage
and chestnut stuffing remove the skin from 2lb. of
nice sausages (or use 2lb. of sausage meat), mixing
this with the bird's liver; make a chestnut farce
thus: cut the tops from 2lb. to 3lb. of good chest-
nuts, and bake them for fifteen minutes; now peel
them perfectly and lay them in a pan with enough
common stock to cover them, bring this all to the
boil, then draw it aside and let it all simmer till the
nuts are tender, and have absorbed all the liquid
(they should be covered whilst cooking with a