Leave out the livers, gizzards and hearts, to be chopped and put
into the gravy.--Fill the crops and bodies of the fowls with a
force-meat, put them before a clear fire and roast them an hour,
basting them with butter or with clarified dripping.
Having stewed the necks, gizzards, livers, and hearts in a very
little water, strain it and mix it hot with the gravy that has
dripped from the fowls, and which must be first skimmed. Thicken
it with a little browned flour, add to it the livers, hearts, and
gizzards chopped small. Send the fowls to table with the gravy in
a boat, and have cranberry-sauce to eat with them.