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A turkey of moderate size will require at least two hours to roast. Thicken the gravy with yolk of egg stirred in just before you send it to table.

A cold roast turkey should be larded and served up with large spoonfuls of stiff currant jelly dropped all over it.

You may roast a goose in the same manner.

Take several fine geese; rub them with salt, and put into each a handful of sage leaves. Roast them about an hour. Do not baste them, but save all the fat in the dripping-pan, emptying it as it is filled. When you have taken the geese from the spit, cut off the legs and wings, and cut the flesh from the breast in slices. Set them away to get cold.

Put the fat that has dripped from the geese into a kettle, with about half as much lard as there is of the dripping. Boil it ten minutes. Have ready a tall stone jar, or more than one if necessary. Lay two legs of the geese side by side in the bottom, and sprinkle them with salt and pepper; placing, if you choose, a laurel leaf on each. Then put in two wings, and season them also. Next a layer of the slices cut from the breast, seasoned in the same manner. When the pots are almost full of the goose, fill them up to the top with the boiling fat, and set them away till the next day to get cold. The upper layer must be covered at least an inch thick with the fat.

Tie up the pots with covers of parchment wet with brandy, and keep them in a cold but not in a damp place.

In France great numbers of geese are fattened for this purpose.