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Roast Fowl

The dressing for roasted fowl should be of bread toasted crisp, spread with butter, and moistened with water; or if plain dressing, pound in a mortar. It should be rather highly seasoned. Add if you like, sage, thyme and parsley, and have the whole soft enough so it will fill the cavity compactly. The giblets, chopped fine, should always be served with the gravy.