Roast Turkey or Chicken

Step 1. grated dry bread crumbs, i pound butter, 1/2 teaspoonful pepper,

Step 2. very little salt, as the bread and butter is already salted. The

Step 3. inside of-the fowl should be rubbed with salt, one cup of celery chopped fine. Mix all together and fill from where the craw was

Step 4. taken to a natural shape; tie skin over the neck, put the rest

Step 5. in body of the fowl. Rub the fowl well with butter, sprinkle with

Step 6. pepper and salt, dredge with flour. Cover well the bottom of

Step 7. the pan with boiling water. Roast in a moderate oven, allowing

Step 8. 20 minutes to every pound. Serve on a hot dish and pass brown gravy.