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FOWL (a la Carlsford, entree)

Bone a fowl, without making an opening down the back; fill up the vacancies made by the removal of the bones with a forcemeat, and put a roll of it into the body. A nicely-seasoned sausage-meat may also be added, and placed on either side. Truss firmly with slender skewers, and tie the bird to the spit. Baste frequently, and roast it a whole hour. An ordinary veal stuffing may be used; but a mushroom or any other delicately prepared forcemeat will be an improvement.