egetables should each be cooked separately.

~PRESSED CHICKEN~--Cut as for a stew. Skin the feet and place in the
bottom of a stew pan. Arrange the fowl on top, just cover with water,
and cook slowly until tender. Do not let the meat brown. Separate the
dark and light meat and throw away the feet, from which the gluten has
been extracted. Chop liver, skin, heart and gizzard fine. Add these
chopped giblets to a dressing of stale bread crumbs seasoned and
moistened with a little hot water and butter. Arrange the large pieces
of meat around the sides and bottom of a baking dish, alternating dark
and light, and fill alternately with dressing and chicken until the dish
is full. Remove the fat from the water in which the chicken was cooked,
heat boiling hot and pour over the chicken. Put into a press for several
hours and when cold slice.

~ROAST CHICKEN~--Having drawn and trussed the chicken put it between
some slices of bacon, take care to fasten the feet to the spit to keep
it together, baste it with its gravy, when well done through, serve with
cress round the dish, season with salt and vinegar. The chicken and
bacon should be covered with buttered paper, until five minutes of the
bird being done, then take off the paper, and finish the roasting by a
very bright fire.

~STUFFED CHICKEN~--Put a pint of milk into a saucepan with a good
handful of crumbs of bread and boil until very thick. Set away to cool.
Add to this parsley, chopped green onion, thyme, salt, pepper, piece of
butter and the yolks of four eggs, and place in body of chicken, sewing
up the opening. Roast the chicken between rashers of bacon.

~TURKEY GIBLETS A LA BOURGEOISE~--The giblets of turkey consist of the
pinions, feet, neck and gizzard. After having scalded pick them well and
put in a saucepan with a piece of butter, some parsley, green onions,
clove of garlic, sprig of thyme, bay-leaf, a spoonful of flour moistened
with stock, salt and pepper. Brown to a good color.

~TURKEY TRUFFLES~--Take a fat turkey, clean and singe it. Take three or
four pounds of truffles, chopping up a handful with some fat bacon and
put into a saucepan, together with the whole truffles, salt, pepper,
spices and a bay-leaf. Let these ingredients cook over a slow fire for
three-quarters of a hour, take off, stir and let cool. When quite cold
place in body of turkey, sew up the opening and let the turkey imbibe
the flavor of the truffles by remaining in a day or two,