Wash it carefully and open it sufficiently to remove the ventricles,
then soak it in cold water until the blood is discharged; wipe it dry
and stuff it nicely with dressing, as for turkey; roast it about an
hour and a half. Serve it with the gravy, which should be thickened
with some of the stuffing and a glass of wine. It is very nice hashed.
Served with currant jelly.
Palmer House, Chicago.