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In choosing a Turkey, the young Cock bird is to be preferred; the best have black legs, and if young, the toes and bill are pliable, and feel soft. A Hen Turnkey is chosen by the same rules.

Fowls with black legs are the best; if fresh, the vent is close and dark; if young, the combs are bright in colour, and the legs smooth – the spurs of a young cock are short.

A Goose, if young and fine, is plump in the breast, the fat white and soft, the feet yellow, and but few hairs upon them.

Ducks may be chosen by the same rules, and are hard and thick on the breast and belly.

Pigeons should be quite fresh, the breast plump and fat, the feet elastic, and neither flabby nor discoloured at the vent.

To prepare a Turkey for dressing, every plug is carefully picked out; and in drawing Turkeys and Fowls, care must be taken not to break the gall bag, nor the gut which joins the gizzard, as it is impossible to remove the bitterness of the one, or the grittiness of the other. The hairs are singed off with white paper; the leg-bone is broken close to the foot, and the sinews drawn out; a cloth is then put over the breast, and the bone flattened with a rolling-pin; the liver and gizzard, made delicately clean, are fastened into each pinion. A stuffing made with sausage meat, adding some grated bread, and mixing it with the beaten yolks of two eggs, or a stuffing as for a fillet of veal, is then put into the breast; and the Turkey, well rubbed over with flour, is put down to roast. It is basted constantly with butter, and when the steam draws towards the fire, it is nearly done; it is then dredged with flour, and basted with more butter, served with gravy in the dish, and garnished with sausages, or with forcemeat balls (if veal stuffing is used), and bread sauce in a sauce tureen. 

To boil a Turkey. – After being nicely cleaned, it is trussed with the legs drawn in under the skin, stuffed with a forcemeat, as for veal, adding a few chopped oysters; then boiled in a well-floured cloth, and served with oyster, white, or celery sauce, poured over it, and also some in a sauce tureen. Boiled ham, tongue, or pickled pork, is eaten with it. A large-sized Turkey will require more than two hours to boil. Turkey, with celery sauce, is stuffed and trussed neatly, laid all over with slices of bacon, tied in a cloth, and boiled in water, with a little salt, butter, and lemon juice added. It is served thickly covered with celery sauce.

Turkey Poults are stuffed and roasted in the same manner as a full-grown Turkey. They will require rather more than an hour to roast. They are dressed with the heads twisted under the wing, as are also Turkeys sometimes, but it seems an injudicious custom, as the side on which the head is cannot be nicely browned, and in carving, the blood from the neck is apt to mingle with the gravy.

To roast a Fowl. – It is picked, nicely cleaned, and singed; the neck is cut off close by the back; the Fowl is then washed, and, if a large one, stuffed with forcemeat. It is trussed and dredged with flour; and when put down to roast, basted well with butter, and frothed up. When the steam is observed to draw towards the fire, it is sufficiently done. Serve with gravy in the dish, and bread sauce in a butter tureen. A good-sized Fowl will require above an hour to roast.

Chickens are roasted as the above, and served with gravy in a the dish, which is garnished with fried eggs, and bread sauce in a sauce tureen; they will require from half an hour to three quarters to roast.

To boil a Fowl. – When nicely singed, washed, and trussed, it is well dredged with flour, and put on in boiling water, and if a large one, boiled nearly an hour. It is served with parsley and butter, white, or liver sauce.

Two boiled Fowls, served with a tongue between them, make a handsome top dish.

Boiled Chickens are improved by being stuffed, and will require nearly half an hour to boil.

To roast a Goose. – After being well cleaned, picked, and singed, it is washed, made perfectly dry, and stuffed with about four table-spoonfuls of grated bread, an onion finely minced, together with three sage leaves, seasoned with salt and pepper, and mixed with a well-beaten egg. If roasted on a spit, each end is tied on tightly; it is basted at first with a little bit of butter, after which the fat that drops from it is used. It is served with gravy in the dish, and apple sauce in a sauce tureen. A large Goose will require an hour and a half to roast. At table, an opening is cut in the apron, and a glass of port wine, with which is mixed a large teas-spoonful of made mustard, is poured into the body of the Goose. This is also an improvement to Ducks. When a Goose is too old for the spit, it may be made into a ham, preparing it as for boiling, and following the same rules as for pork hams.

A green Goose, about two or three months old, is seasoned with pepper and salt only, and requires to be basted with butter. It requires to be basted with butter. It require about an hour to roast.

To roast Ducks. – They are nicely picked, cleaned, singed, and washed, seasoned with pepper and salt; or stuffed, and served with gravy. A Duck may be boiled for nearly an hour, and served with onion sauce poured over it.


Cut the goose open at the back, and take out the bones carefully, excepting those of the legs and wings. Take out all the meat from the body, leaving the skin perfectly whole. With the meat, pound three quarters of a pound of lean and tender beef, add three handful of grated bread, four well-beaten eggs, and half a pint of rich sweet cream; season with black and Jamaica pepper, mace, and salt; mix it all well together; let it stand for half an hour, and then put it into the goose, which sew up, and make it of a s natural a form as possible; but take care that it be not too much stuffed. Boil it for half an hour in some good stock, and then put it into a flat tin baking-pan, with some fresh butter over and under it. Bake it in an oven another half hour, and serve it with the following sauce;: - Brown a table-spoonful of butter with flour, add about a pint of the stock in which the goose has been boiled, three grated onions, two table-spoonfuls of capers cut fine, a little lemon pickle, and a few small pickled onions; boil it about a quarter of an hour, and, just before pouring it over the goose, stir in gradually half a pint of rich cream.

When this dish is to be served cold, the fat being carefully removed from the goose, it may be ornamented or covered with cold jelly made as follows; - Boil for five hours, in four quarts of water, the bones of the goose, with three nicely-cleaned calf’s feet; strain it, and when cold, take off all the fat, and boil the jelly with some whole black and Jamaica pepper, ginger, and salt; add two ounces of dissolved sisinglas, the juice of two lemons, and the beaten whites of three or four eggs; stir it while it is upon the fire, and allow it to boil about ten minutes; then run it through a jelly-bag, and repeat this till it becomes quite clear.


Pick, clean, singe, and wash them well; truss them with the feet on, and put into them some pepper and salt. While roasting, baste them with butter. A little before serving, dust them with flour, and froth them with butter. Roast them for half an hour. Serve them with parsley and butter in the dish, or make a gravy of the giblets, some minced parsley, seasoned with pepper and salt. Thicken with a little flour and butter; pour it with the giblets into the dish, and then put in the pigeons.

They may be boiled and served upon dressed spinach.


Pick and wash clean half a dozen nice pigeons; cut them into quarters; brown some butter with flour; add to it a pint of good stock, with three grated onions, some pepper and salt; stew the pigeons in this till tender, take them out and mix in the juice of one lemon, boil and strain the sauce over the pigeons. Boil about three quarters of a pound of whole rice in a pint and a half of stock, with half a pound of fresh butter, some grated nutmeg, and salt; when it is tender, add two handfuls of grated Parmesan cheese. Put more than half of the rice equally round the dish in which the pigeons are placed, and cover them with what remains; brush it over with a well-beaten egg, and then strew it thickly with more Parmesan; cover a flat baking-tin with salt, place the dish upon this, and bake it for nearly three quarters of an hour in a slow oven; it should be of a fine gold colour.


Truss five pigeons as for boiling, and blanch them for an instant in boiling water; after taking them out, put in five fine-headed lettuces, and boil them a quarter of an hour good; put them into fresh water, and then press out all the water; open them in two without detaching the leaves; put in a forcemeat made of the livers of the pigeons, parsley, cibol, five or six leaves of tarragon, a little chervil, two shallots, all finely minced, mixed with a bit of butter or lard, seasoned with salt and pepper, and bound with the beaten yolks of two eggs; then put a pigeon into each lettuce, so as to conceal it completely; tie it up and stew all slowly for an hour in a fat broth, with parsley, cibol, two onions, a carrot, a parsnip, two cloves, some pepper and salt; then drain and untie them, and serve over them a fine veal cullis, or the sauce in which they were stewed, first straining, taking off the fat, reducing, and thickening it with flour kneaded with a bit of butter the size of a walnut, and the yolks of two eggs.


Clean them and split the back; season them with pepper and salt; broil, and serve them with parsley and butter poured round them.


Clean them well, cut off the wings and neck, leaving skin enough at the neck to tie; make a forcemeat with bread crumbs, three or four of the livers, one anchovy, some parsley minced, and a quarter of a pound of butter; season it with salt, pepper, and grated nutmeg, bind it with the yolk of an egg beaten up, and put into each pigeon a piece the size of a large walnut; tie the neck and rump, rub them with butter, and dust them with pepper, salt, and nutmeg mixed; broil them over a slow fire; to baste them, put them upon a plate, and with a feather brush them over with butter; broil them of a nice brown colour; serve them with melted butter and parsley, or a thickened brown gravy.


Truss six pigeons neatly, and season them within with pepper, nutmeg, and cloves; fry them in butter, then put them into a stew-pan with a quart of good gravy and a little cider; stew them till tender. A little before serving, add a glass of white wine, and thicken the gravy with butter rolled in flour.


Clean them nicely, truss them as for boiling, put into their inside some pepper and salt; brown in a sauce-pan three ounces of butter with a table-spoonful of flour, add as much gravy or water as will nearly cover the pigeons, put them in with the livers, gizzards, and pinions, salt, and some minced parsley, spinach may also be added; let them stew for three quarters of an hour; add, a few minutes before serving, the yolks of four or six hard-boiled eggs.


Wash and clean six pigeons, cut them into quarters, and put all their giblets with them into a stew-pan, a piece of butter, a little water, a bit of lemon-peel, two blade of mace, some chopped parsley, salt, and pepper; cover the pan closely, and stew them till they be tender; thicken the sauce with the yolk of an egg beaten up with three table-spoonfuls of cream, and a bit of butter dusted with flour; let them stew ten minutes longer before serving.


Draw the sinews of the legs of two fine white fowls, and take out the breast bones; truss them, and put into each a little lemon juice, and salt, mixed with a piece of butter; place them in a stew-pan, cover them with thin slices of fat bacon; pour over them the following sauce: - Cut into dice a pound of veal, the same quantity of fat bacon, and a little fat of ham; fry all this white in half a pound of butter, adding a bunch of parsley, a little thyme, half a bay leaf, a clove, some salt and pepper, and some boiling water; when sufficiently stewed, strain it over the fowls, and let them stew for three quarters of an hour upon a slow fire, but have a pretty brisk one upon the cover of the stew pan; drain, and serve them with a rich brown sauce, and a scarlet tongue placed between them in the dish.


Wash it clean, dry and truss it as for boiling, put a little pepper and salt into it, rub it with a bit of butter, as also the sauce-pan; put in with the fowl a pint of veal stock or water, a little pepper and salt; turn it now and then, and when it becomes quite tender, add twelve or sixteen small onions, and let them stew for half an hour; a young fowl will take one hour, and old one three hours, to stew.


Cut a cold roasted fowl into pieces as for a fricassee; put the trimmings into a sauce-pan with two or three shallots, a little lemon-peel, a blade of mace, a quarter of a pound of lean ham, and a pint of stock; simmer it for half an hour, strain it, put a bit of butter into a sauce-pan and when melted, dredge in as much flour as will dry it up, stirring it all the times; then add the gravy, let it boil a minute, and put in the fowl, also a little pepper, salt, and a dust of sugar. Before serving, squeeze in a little lemon juice.


Half roast a chicken or fowl; skin and pull off in small flakes all the white meat and the meat of the legs; break the bones, and boil them in a little water till the strength be drawn out; strain it, and when it becomes cold, skim and put it into a sauce-pan with a little mace, white pepper, and salt; add a bit of butter mixed with flour, and rather more than a quarter of a pint of cream, then put in the meat, and a little mushroom powder; before serving, add the squeeze of a lemon.


Pick all the white met from the bones of a cold roasted fowl, cut off the legs, and keep the back and sidesmen in one Score, and season the legs and back with pepper and salt, and broil them; warm up the white meat in some sauce made of the bones boiled in a little water, and which has been strained and thickened with a piece of butter, mixed with flour, a little milk, and the yolk of an egg beaten up and seasoned with white pepper and salt; serve the broiled back upon the mince, and the legs at each end.


Cut into joints a hot roasted fowl; sprinkle over it of pepper and salt a dessert-spoonful each, and two or three onions cut small; pour on it nearly a pint of boiling water, cover it with another dish, and let it stand till cold. A cold fowl may be prepared in the same way, and put into a sauce-pan for a few minutes to heat.


Cut a chicken up the back; fill it with thick slices of fat bacon, and put a slice of bread over the bacon, sew it up, and tie it round with a bit of packthread, and then roast it.


Half roast a chicken; while it is hot, take out the entire breast, leaving perfectly whole the pinions, legs, and skin; boil in milk two ounces of bread crumbs and an ounce of bacon very finely chopped, and some chopped parsley; season the meat of the breast of the chicken with pepper, salt, nutmeg, and a little grated lemon-peel; pound it with the boiled bread crumbs, and add an egg beaten up; stuff it so as to represent a whole chicken, sift over it grated bread, and heat it thoroughly in the following sauce: – A pint of new milk, one ounce of butter, kneaded in flour, a slice of bacon not very fat, two shallots, a little salt and white pepper; put the chicken into a dish, brown it with a salamander, and strain the sauce over it.


Pick, and clean very nicely, two fine capons; wash the inside perfectly clean with warm water; and let them soak in warm water for a quarter of an hour; dry them well, and put into them some rice which has been boiled till soft in some rich well –seasoned stock; truss, and cover them with layers of bacon, wrap them in paper, and roast them for an hour by a hanging-jack; serve them, putting all round the dish a part of the rice which was prepared for the stuffing, and pour over the fowls a veloutee sauce.

One fine large fowl may be dress in this manner.


Make a forcemeat of grated bread, half its quantity of mince suet, an onion, or a few oysters, and some boiled parsley; season with pepper, salt, and grated lemon-peel, and an egg beaten up to bind it. Bone the breast of a good-sized young fowl, put in the forcemeat, cover the fowl with a piece of white paper buttered, and roast it rather more than half an hour; have ready a thick batter made of flour, milk, and eggs, take off the paper, and pour some of the batter over the fowl; as soon as it becomes dry add more, and do this till it is all crusted over, and of a nice brown colour; serve it with melted butter and lemon pickle, or a thickened brown gravy.


Cut the chicken in quarters, and take off the skin; rub it with an egg beaten up, and cover it with grated bread seasoned with pepper, salt, grated lemon-peel, and chopped parsley; fry it in butter; thicken a little brown gravy with flour and butter, add a little cayenne, lemon-pickle, and mushroom catsup.


Wash very clean two pounds of rice; stew it till perfectly tender with a little water, half a pound of butter, some salt, whole white pepper, cloves, and mace, and keep the stew-pan closely covered; boil two fowls and one pound and a half of bacon; put the bacon in the middle, and the fowls on each side, cover them all over with the rice, and garnish with hard-boiled eggs and fried whole onions.


Cut a chicken into joints as for a fricassee; season it well with pepper and salt, lay it into a pudding dish lined with slices of ham or bacon, add a pint of veal gravy, and an onion finely minced; fill up the dish with boiled rice well pressed and piled as high as the dish will hold; cover it with a paste of flour and water, bake it one hour, and before serving take off the paste.


Cut the chicken into joints, and put them into a sauce-pan with nearly a quart of young peas, a bit of butter, a cibol, and a sprig of parsley; put them on the fire, dusting them with flour, moisten them with gravy, and boil them till the sauce is thick. Add a little salt just before serving, and, if liked, a little sugar.


Cut the chicken into joints, parboil it with the liver and gizzard, and take off the skin; thicken a little of the liquor with a bit of butter mixed with flour; heat it, and put in the chicken, with a little white pepper, grated lemon-peel and nutmeg, a blade of mace, and some salt; boil it for about twenty minutes, take it off the fire, pick out the lemon-peel and mace, and stir in gradually half a pint of cream with the yolk of two well-beaten eggs, make it hot, but after adding the cram do not let it boil. The liver and gizzard may be dressed with it, or scored, seasoned with pepper, cayenne, and salt, broiled and served with the fricassee.

A cold chicken or fowl may be dressed in this way, with a little white stock for sauce; or they may be dressed with a little brown sauce, browning some butter and flour, adding with the liquor a minced onion, a little catsup, black pepper, nutmeg, salt, and a bit of lemon-peel, which last take out before serving.


When well washed, cut the chickens into joints, scald, and take off the skin; put them into a stew-pan, with an onion cut small, a bunch of parsley, a little thyme, lemon-peel, and grated nutmeg, a slice of ham, and a bit of butter the size of a walnut; let them stew a quarter of an hour, add some white stock thickened with flour and butter; take out the parsley, ham, thyme, and lemon-peel; and a little before serving, beat up the yolk of three eggs in half a pint of cream, and stir in gradually.


Put into a stew-pan half a pint of water, three ounces of butter, a table-spoonful of flour, some salt, and white pepper; stir all together till it is hot, and add a chicken cut into joints and skinned, with one or two onions minced, and a blade of mace. Stew it for an hour; and a little before serving, add the yolks of two eggs beaten up with two table-spoonfuls of cream; stir it in gradually, taking care is does not boil.


Pick and singe them nicely, wash them clean, and dry them in a cloth; cut them down the back, truss the legs and wings, as for boiling; flatten them, and put them upon a cold gridiron; when they become a little dry, put them upon a plate, baste them with butter, and strew a little salt and pepper over the inside, which part is laid first upon the gridiron; baste them frequently, and let them broil slowly for about half an hour. Serve them very hot, with melted butter poured over them, or plenty of stewed mushrooms. The livers and gizzards may be broiled with them, fastened into the wings, or well seasoned, broiled, and served with the chickens.


Put the crumb of a good-sized stale roll into a basin, and cover it with milk, about as warm as when it comes from the cow; let it stand half an hour, then with a spoon take off all the milk, and put the bread into a sauce-pan, with a good bit of butter, one onion chopped very finely, a little parsley and herbs. Keep stirring it on the fire till it becomes quite stiff, then take it off, and add the yolk of an egg, which must be well beaten into it; let it then cool before adding the meat, which may be of chicken, veal, or lamb, that has been already dressed. Half a pound of any of these meats, pounded or grated very fine, is the quantity required. Beat two eggs, whisking up well both yolks and whites; add them to the meat and bread, and beat them altogether for some time; the more they are beaten the lighter the boudin will be. Butter a shape, and fill it; tie the shape in a cloth, and put it on to boil for three hours. A rich sauce, thickened and seasoned, is to be poured over the boudin when it is dished.


Cut into joints a cold fowl or duck; put it into s stew-pan with half a pint of gravy, a large wine-glass of ale, half a one of white wine, the juice of half a lemon, a tea-spoonful of soy and cayenne; of mushroom catsup, lemon pickle, cucumber vinegar, corach escavecke, a dessert-spoonful each. Heat all thoroughly before serving.

Cold boiled or roasted lamb or kid may be dressed in this way.


Parboil two chickens or two rabbits; cut the meat into bits, about the size of a small oyster; stew them in a pint and a half of good gravy, with a quarter of a hundred of oysters, four blades of mace, a  nutmeg sliced, pepper, salt, and a bunch of sweet herbs; when nearly done, take out the herbs, mace, and nutmeg; add, with half a pound of butter mixed with flour, one anchovy cut small, and a glass of white wine; garnish with fried oysters, cut lemon, and pickled barberries.


Pound, in a marble mortar, the white meat of a cold fowl; season it with mace, white pepper, and a little salt; pound a piece of ham fat and lean, red beef or tongue; season it with pepper; put a layer alternately of each kind of meat into a jar, and press it closely; bake it an hour and a half, and when cold, cover it with clarified butter. Cold turkey, veal, venison, or hare, may be done in this manner.


Make a paste, allowing half a pound of butter to a pound of flour. Truss a duck as for boiling; put into the inside a little pepper and salt, one or two sage leaves, and a little onion finely minced; enclose the duck in the paste, with a little jellied gravy. Boil it in a cloth, and serve it with brown gravy poured round it.


Cut one or two ducks into quarters; fry them a light brown in butter; put them into a sauce-pan, with a pint of gravy, a tea-cupful of port wine, four onions whole, black pepper, and some salt, a bunch of parsley, two sage leaves, a sprig of winter savory, and sweet marjoram. Cover the pan closely, and stew them till tender; take out the herbs and pepper; skim it; if the sauce be not sufficiently thick, mix with two table-spoonfuls of it a little four, and stir it into the sauce-pan; boil it up, and garnish the dish with the four onions.


Put into a duck some pepper, salt, a minced onion, and one leaf of sage also minced; half roast it; brown, with two ounce of butter, a table-spoonful of flour; add as much weak stock or water as will half cover the duck, and some pepper and salt; put in the duck, and a quart of green peas; let it stew for half an hour, stirring it now and them. For a variety, a dozen of middling-sized onions may be substituted for the peas, and stewed the same length of time.

Cold roasted duck may be dressed exactly in the same manner; and to hash it, cut it into joints, and heat it thoroughly in gravy, adding a little soy, and a glass of port wine.


Clean the giblets nicely; parboil them; cut the necks into three, the gizzards into four, the livers, pinions, and heads into two; take the outer skin off the feet, stew them in one quart of good stock, with a bunch of sweet herbs, a few pepper corns, two cloves, one anchovy, two large onions, and a table-spoonful of catsup. When the giblets are tender, take them out, and strain the sauce; thicken it with flour and butter, and a table-spoonful of white wine or cream. Add the giblets, and serve them quite hot; put sippets of thin toasted bread round the dish. Ox tail may be dressed in the same way as the above.


Prepare the giblets as before directed; parboil them; thicken a pint of gravy soup, or the liquor they have been parboiled in, with flour and butter, boil and skim it; add the giblets, with an onion cut small, some pepper and salt; let them stew till they become very tender. Before serving, add a tea-spoonful of vinegar, and a tablespoonful of white wine.

To make a giblet pie, prepare them in the same manner, and add with the gravy a glass of port or white wine.


Cut some bread into thin slices, pare off the crust, and spread a little butter on them; cut them nicely into oblong pieces, put between each some bits of fowl, and then thin bits of ham, both nicely trimmed; add a little mustard and salt. Any cold roasted or potted meat may be used. Serve them for luncheon, garnished with curled parsley.


Score the leg of a roasted turkey, goose, or fowl; pepper and salt it well, broil it, and pour over it the following sauce made quite hot: - Three table-spoonfuls of gravy, one of melted butter, and one of lemon juice; a large wine-glass of port wine; of mustard, Chili vinegar, Harvey sauce, and mushroom catsup, a tea-spoonful each; a little cayenne and black pepper. The devil may be served without a sauce, and be more highly seasoned.


Cut into thick round slices a dozen of hard-boiled eggs, and put them into the following sauce: - Cut three large white onions into dice, fry them white in butter, and when nearly done, dust them with flour, and moisten them with some milk and a few spoonfuls of cream; keep stirring with a wooden spoon to prevent their burning. When the sauce is done, grate in a little nutmeg, season with a little salt and pepper, and put in the eggs.


Butter a dish, and break into it a piece of butter nearly as large as an egg; add a tea-cupful of cream, and drop in four or five eggs; put upon each a little pepper and salt, set the dish upon a stove, and serve it when the eggs are firm, which may be in ten or fifteen minutes.


Fill a frying-pan with boiling water; break some eggs one by one into a tea-cut, and slip them one by one into the water. When the white pare is sufficiently done, take them out with an egg slice, and lay them upon toasted bread cut into square bits, or upon spinach. To poach eggs nicely, they must be quite fresh.


Beat and strain ten or twelve eggs; put a piece of butter into a sauce-pan, and keep turning it one way till melted; put in the beaten eggs, and stir them round with a sliver spoon till they become quite thick. Serve them in a dish upon buttered toast. They may be eaten with fish, fowl, or sausages.


Chop seven hard-boiled eggs; put them into a sauce-pan, with half a tea-cupful of cream, two ounces of butter, a little mace, salt, and pepper; add a little shallot of chives minced, stir it till quite hot, but do not allow it to boil.


Eggs boiled hard, cut into slices, and fried, may be served as a second course dish, to eat with roasted chickens. Or, make three little omelets, of three eggs each, seasoned with parsley, cibol, salt, and pepper; as they are done, lay them out on the top of the sauce-pan, and roll them tight up; cut each omelet in two, so as to make six pieces in all; dip them into beaten eggs, then into bread crumbs, and fry them.


Pour a gallon of water over a pound of unslaked lime; stir it well; the following day, pour off the clear water into a jar, and put in the eggs as they are laid. In this manner they will continue perfectly good for six months or more.

To know when eggs are fresh, hold them to a light; if they are transparent and clear, it is a good sign; if they re pricked, they may be considered old; if they have a stain attached to the shell, they are good for nothing.

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