must first pluck them free from feathers, cut off their heads and claws,
and pick out their gizzards from their sides with the point of a small
knife, and then hand the birds over to your mother, who, by following
these instructions, will prepare a famous pudding for your dinner or
supper. First, fry the birds whole with a little butter, shalot,
parsley, thyme, and winter savory, all chopped small, pepper and salt to
season; and when the birds are half done, shake in a small handful of
flour, add rather better than a gill of water, stir the whole on the
fire while boiling for ten minutes, and when the stew of birds is nearly
cold, pour it all into a good-sized pudding basin, which has been
ready-lined with either a suet and flour crust, or else a
dripping-crust, cover the pudding in with a piece of the paste, and
either bake or boil it for about an hour and-a-half.

No. 25. BAKED PIG'S HEAD.

Split the pig's head into halves, sprinkle them with pepper and salt,
and lay them with the rind part uppermost upon a bed of sliced onions in
a baking dish. Next bruise eight ounces of stale bread-crumb, and mix it
with four ounces of chopped suet, twelve sage leaves chopped fine,
pepper and salt to season, and sprinkle this seasoning all over the
surface of the pig's head; add one ounce of butter and a gill of vinegar
to the onions, and bake the whole for about an hour and-a-half, basting
the pig's head occasionally with the liquor.

No. 26. BAKED GOOSE.

Pluck and pick out all the stubble feathers thoroughly clean, draw the
goose, cut off the head and neck, and also the feet and wings, which
must be scalded to enable you to remove the pinion feathers from the
wings and the rough skin from the feet; split and scrape the inside of
the gizzard, and carefully cut out the gall from the liver. These
giblets well stewed, as shown in No. 62, will serve to make a pie for
another day's dinner. Next stuff the goose in manner following,
viz.:--First put six potatoes to bake in the oven, or even in a Dutch
oven; and, while they are being baked, chop six onions with four apples
and twelve sage leaves, and fry these in a saucepan with two ounces of
butter, pepper and salt; when the whole is slightly fried, mix it with
the pulp of the six baked potatoes, and use this very nice stuffing to
fill the inside of the goose. The goose being stuffed, place it upon an
iron trivet in a baking dish containing peeled potatoes and a few
apples; ad