This section of the book is from the "Household Companion: The Model CookBook" book
Crumble one loaf of bread fine, soften with melted butter, cover closely, let stand from half to one hour, then add salt, pepper and a little sage and onions, mix thoroughly.
For a ten-pound turkey, one quart of Spanish or two quarts of common chestnuts will be required. Shell, blanch and boil them until tender; drain, mash or chop fine; add a tablespoonful of butter, a teaspoonful of salt and a saltspoonful of pepper. Mix and stuff into the turkey.
When the turkey is put in to roast, place the neck, heart, liver and gizzard in a stew-pan with a pint of water, and boil until they become quite tender. Then, chop the heart and gizzard, mash the liver, and throw away the neck. Return the chopped meat to the liquor in which it was stewed. When the turkey is done this material should be added to the gravy that dripped during the roasting, the fat being first skimmed from the surface of the dripping-pan. Set it then over the fire, boil three minutes and thicken with flour. Brown flour will not be needed to color the gravy. The garnishes for turkey or chicken are fried oysters, thin slices of ham, slices of lemon, fried sausages, or force-meat balls. Parsley is also used.
Add one tablespoonful of flour to the fryings after the meat has been taken up; stir rapidly, and do not allow it to scorch; add one pint sweet milk, salt and pepper to taste; let boil until thick.