Ninety pounds of fowl will be required. In dressing be careful not to break the gall. Wash thoroughly inside and out in salt water and dry. Season well inside with salt and pepper and fill the cavity with the stuffing prescribed for roast veal in the case of turkey and chicken, and for geese and ducks the one given below. Place in dry pans, dredging well with flour, and roast for twenty minutes. Then baste frequently with hot water, turning them twice, and allow them to roast two hours and a half.
Gravy is made as follows: Take the hearts, livers, and gizzards, wash them off thoroughly and place them in 2 quarts of cold water. Chop 1 pound of onions and place the whole together on a fire in a saucepan; cook for one hour, take out hearts, livers, and gizzards, saving the juice. Chop up the giblets fine, placing them back in the juice, and add the gravy from the pans to it. Season with pepper and salt.
STUFFING FOR GEESE AND DUCKS.
Cook 7 pounds of dried apples thirty minutes in enough water to cover them. Put 18 pounds of stale bread to soak, squeeze the water out of the bread, add the apples to it, mix together thoroughly and season with pepper and salt.
General mess manual and cookbook for use on board vessels of the United States. 1904
Navy Christmas menu 1918