Fowls

Boiled, with oyster, lemon, parsley, and butter, or liver sauces; or with bacon and greens.

Ditto Roasted

Egg sauce, bread sauce, or garnished with sausages, scalded, and parsley.

A large barndoor fowl well hung, stuffed in the crop with sausage meat, and gravy in the dish, and with bread sauce.

The head should be turned under the wing.

Fowl split down the back, peppered, salted, and broiled. Serve it with mushroom sauce.