sh up your duck,--the sauce improve
In the accustom'd way,
With pepper, salt, and other things
I need not here explain;
And if the dish contentment brings,
You'll dine with me again.

FOWL A LA HOLLANDAISE.

Our courtier walks from dish to dish,
Tastes from his friends of _fowl_ and fish,
Tells all their names, lays down the law,
"Que ca est bon." "Ah! goutez ca."
POPE.

Make a forcemeat of grated bread, half its quantity of minced suet, an
onion, or a few oysters and some boiled parsley, season with pepper,
salt, and grated lemon-peel, and an egg beaten up to bind it. Bone the
breast of a good sized young fowl, put in the forcemeat, cover the fowl
with a piece of white paper buttered, and roast it half an hour; make a
thick batter of flour, milk, and eggs, take off the paper, and pour some
of the batter over the fowl; as soon as it becomes dry, add more, and do
this till it is all crusted over and a nice brown color, serve it with
melted butter and lemon pickle, or a thickened brown gravy.

BOILED TURKEY.

But man, cursed man, on _turkeys_ preys,
And Christmas shortens all our days.
Sometimes with oysters we combine,
Sometimes assist the savory chine.
From the low peasant to the lord,
The _turkey_ smokes on every board.
GAY.

Make a stuffing of bread, salt, pepper, nutmeg, lemon-peel, a few
oysters, a bit of butter, some suet, and an egg; put this into the crop,
fasten up the skin, and boil the turkey in a floured cloth to make it
very white. Have ready some oyster sauce made rich with butter, a little
cream, and a spoonful of soy, and serve over the turkey.

DEVILLED TURKEY.

And something's here with name uncivil,
For our cook christens it "_A Devil_,"
"_A Devil_, in any shape, sweet maid,
A parson fears not," Syntax said;
"I'll make him minced meat; 'tis my trade."

Take cold roast turkey legs, score them well, season them with salt and
plenty of cayenne pepper and mustard, then broil them. Serve them
_hot_.

CAPON.

In good roast beef my landlord sticks his knife,
The _capon_ fat delights his dainty wife.
GAY.

Take a quart of white wine, season the capon with salt, cloves, and
whole pepper, a few shallots, and then put the capon in an earthen pan;
you must take care it has not room to shake; it must be covered close,
and done over