An eight-pound turkey may be roasted in a twelve-quart Caloric utensil.

Fricasseed Turkey

Cut the remains of cold roast turkey into slices. Place the bones and trimmings in a Caloric kettle with a bunch of savory herbs, an onion, a little lemon peel, pepper and salt and one pint of water. Cook in the Caloric two hours, using one radiator. Strain the liquor and lay the slices of turkey into it. When warmed through, heat the yolk of an egg and add two tablespoonfuls of cream. Add this slowly to the gravy and when it thickens the dish is ready to serve.

Chestnut Dressing For Turkey

Boil a quart of chestnuts in the shells. Remove from the shells and blanch them. Mash them thoroughly and season with salt, pepper and melted butter. Fill the turkey and sew it up.

Roast Turkey

Rub the turkey thoroughly with butter and salt and let it stand two hours. Fill with dressing and fasten the legs and wings to the body. Place strips of salt pork in the bottom of the roasting pan, lay the turkey on these and place more strips of pork across the breast. Roast in the Caloric two to three hours, according to the age of the turkey, using two radiators.