before the meat is done, sprinkle this over it, just after the last basting with butter. Apple sauce; mashed potatoes.
Score the loin, and, if you like, stuff it as the leg, or mix powdered sage and finely-chopped onion with the basting. A loin of 5 lbs. two hours; if very fat, half an hour longer. A griskin of 7 or 8 lbs. one hour and a half. Either of these may be baked. Score the rind, rub over it well with butter or oil, and stand it in a common earthen dish, with potatoes peeled and cut in quarters; and, if you like, add some apples also, and two or three onions previously parboiled and cut up. Dress the pork round with these when you serve it. Apples roasted, and sent to table in their skins, are very good with pork.
It is not a good practice to wash poultry, only to wipe it out quite clean; but if it be necessary to wash it, then dredge flour over before you put it down to the fire.
A turkey ought to hang as long as the weather will allow. Take care, in drawing, not to break the gall bag, for no washing would cure the mischief. It is still the custom, in some counties, to send a roast turkey to table with its head on. Press down the breast-bone. Fill the craw with a stuffing as follows: a large cup of bread-crumbs, 2 oz. minced beef suet, a little parsley (always parboiled, as well as onions, for stuffings), a little grated lemon peel, two or three sprigs of thyme, some nutmeg, pepper and salt; mix the whole well, and cement it with an egg. Add, if you choose, parboiled oysters (a few), or a little grated ham. Do not stuff too full, and keep back some of the stuffing to make little balls, to fry and garnish with, unless you have sausages. Paper the breast. Score the gizzard, dip it in melted butter, and then in bread-crumbs, fix it under the pinion, cover it with buttered paper, and be sure that it has its share of basting, as well as the liver, which must be placed under the other pinion. The fire must be the same as for beef. Keep the turkey at a distance from the fire, at first, that the breast and legs may be done. A very large one will require three hours, and is never so good as a
