j and with when it makes an dish � should be baked two hours or more according to the size of the pie i to th n take a couple of fine ones and cut them tip put them into a pan season with and salt some and some powdered pour in a pint of warm water and over a slow fire till the are quite tender adding when they are about half done some bits of butter rolled m flour put the pieces of rabbit on a hot dish and pour the may be with and serve with made of liver and in melted butter and salt may be or and are very good baked in a pie poultry si o grown poultry is not so good as the full vn when it is still young old poultry is tough especially to discover whether poultry is observe if the skin is thin and tender the moist and the eyes full and bright the bill and feet of a goose are smooth and of an old one they are red and hairy when poultry is eaten on the same day it is killed it is and often in drawing poultry the should not be broken or its bitterness affects the liver before picking poultry it should be in hot water before cooking it hold it before the blaze of a fire to the hairs about the skin the head neck and feet should be cut away and the legs in the body a string bound round the body keeps it firm ad hour is for common sized chickens to roast a smart fire is better than a slow one but they must be tended closely of bread and put into the stomach not the crop are excellent chickens boiled � when they are di lay the chickens in milk for about two hours then put them cold water cover them close and set them oyer a slow fire and them well as soon as they have boiled slowly take them from the fire and let them in the water close covered for half an hour th i drain and serve with white � take the skin off of it cut up a chicken and roll each piece in powder and flour together a of flour to half an of two or three in butter when of a light brown put in the meat and them together till the meat becomes brown then them together with a little water for two or hours more water may be added if too thick � the chickens are cut to pieces and covered with warm water to draw out the blood then put into a with three quarters of a pint of water or salt flour butter sweet and boil it half an if it is too fat it a little just before it is done mix the of two eggs with a of cream stir it up till it is thick and smooth squeeze in half a if you like some with the other chicken pie � cover the bottom and sides of a deep dish with a thick having cut up your chickens and them to your taste put them in and lay on the top several pieces of butter rolled in flour fill up the dish about with cold water then lay on the top of the crust and in a moderate oven � chicken � boil a chicken that not more than a pound and a half when very tender take it up cut it in small and make the following and turn over it � boil four eggs three minutes � then take them out of the shells and mix them with a couple of table of olive oil or melted butter two thirds of a of a of mixed a tea of salt a little and essence of if vou have it� if not it can be with in making chicken the dressing should not be put on till a few minutes before the is sent in as by laying in it the and will become hard ss � to a pair lie the bodies firmly round strings which should be wet or to keep them from and them on the before a clear brisk fire them t with a little salt and water and then witli their own them lightly with flour at the last they will generally be done in less than an hour after boiling the and hearts chop them and put them into the having it and it with a little flour back ducks generally be done enough in half send to table with them and have to place under the plates other wild and may be in about half an hour before cooking them all night in salt and to draw out whatever or taste they may happen to have and which may otherwise render them then early in the morning put them in fresh water without salt changing it several times before yon spit them what remains of a wild duck may be the nest day in with when it is excellent ducks may be and with a glass of port wine into the to roast a goose � chop a few sage leaves and two very fine mix them with a good lump of butter a tea of and two of salt put it in the goose then spit it lay it down and dust it with flour it is thoroughly hot ba te it with nice if it be a one it wilt require an hour and a half before a good clear fire when it is done enough and it pull out the spit and pour in a little boiling water it may be with bread or potatoes and should be served with apple goose pie � lone a goose season it well with and lay the meat in your dish and place on the top of it eight 