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Pea Fowls

These fowls are cooked the same as turkeys, or larded with shreds of bacon, trussed and roasted one and onefourth hours. BRAISED GOSLINGS À LA MARION HARLAND - Clean and truss without stuffing. Prepare a bed for them by slicing a carrot, an onion, a turnip, also a pared apple, and cutting a stalk of celery into bits. With these, cover the grating of your roaster; lay the birds upon them, dredge with salt, pepper and a little powdered sage, when you have poured a little boiling water over them from the kettle. Cover, and roast slowly fifteen minutes to the pound. Brush with butter, dredge with flour and brown.

Take the goslings up and keep hot while you make the gravy. Rub vegetables and liquor through a colander into a bowl. Set this in cold water to throw up the grease. Skim, thicken with browned flour, adding two teaspoons of tomato catsup, boil up and serve.

Serve apple sauce and green peas, or Lima beans, with the goslings, which are most eatable when half-grown. R