Oyster Dressing
Make dressing same as above plain stuffing; add one egg and one-half can drained oysters. Strain the oyster liquor and use for basting the fowl.
A Good Sauce for Birds or Venison
Chop an onion fine, and boil it in milk; when done, add the gravy from the game, and thicken with pounded cracker.
Potted Pigeons or Birds
Pick, soak, and boil the birds with the same care as for roasting. Make a crust as for chicken pie; lay the birds in whole, and season with pepper, salt, bits of butter, and a little sweet marjoram; flour them thickly; then strain the water in which they were boiled, and fill up the vessel two-thirds full with it; cover with the crust; cut hole in the center. Bake one hour and a half.