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Poultry, Roasted

Poultry requires to be plucked and drawn carefully before being roasted. It is a good thing for the cook to know how to do this, as geese and ducks may often be bought at less expense unplucked and untrussed than when ready for the spit, besides which the feathers, if trimmed and dried in the oven, may be used to make pillows and cushions. Geese and ducks are generally stuffed with sage and onions; turkeys with veal forcemeat or with pork sausagemeat.