I bought the other day a common earthen tureen, for which I gave ninepence ; I made some force-meat precisely the same as for pies, boned a grouse and stuffed it as for a pheasant pie, and seasoning the same ; I then lined the tureen with the forcemeat, laid in the bird, which I again covered with the remainder of the forcemeat, put two pats of butter and a bay-leaf upon the top, then placed on the cover, fixing it down with a band of common paste laid inside upon the rim of the tureen, and baked it three hours in a moderate oven, and when I opened it about a week afterwards it was most delicious; when served to table the cover should be taken off, the bay-leaf removed, and a few fresh water-cresses laid over. All sorts of game, poultry, and meat, I have done in the same way; it is quickly done and very good and economical, as it will keep a long time.