Koast Turkey or Chicken

Ingredients

• three waters
• 9 chop the giblets fine

Directions

1. Having picked and drawn the fowls, wash them well in two or three waters ; wipe them dry ; dredge them with a little flour inside and out, and a little pepper and salt ; prepare a dressing of bread and cracker crumbs, fill the bodies and crops of the fowls and then bake them from two to three hours ; baste them frequently while roast- ing ; stew the giblets in a sauce pan ; just before serving,

2. VALUABLE EEOIPES. «9

3. chop the giblets fine ; after taking up the chicken, and the water in which the giblets were boiled, add the chopped giblets to the gravy of the roast fowl ; thicken with a little flour, which has been previously wet with the water; boil up, and serve in a gravy-dish. Roast chickens and turkey should be accompanied with celery and jellies.