Singe, draw, wash well, and neatly dry a fine, tender turkey, weighing five to six pounds; fill the inside with the chestnut stuffing described below, then nicely truss the turkey from the wing to the leg; season with a heavy pinch of salt, well sprinkled over. Cover the breast with thin slices of larding pork. Put it to roast in a roasting-pan in a moderate oven for one hour and a half, basting it occasionally with its own gravy. Take from out the oven, untruss, dress it on a hot dish, skim the fat off the gravy, add a gill of broth (No. 99) or consomme (No. 100) to the gravy, let it just come to a boil, strain into a bowl, and send to the table separately.

Plain roast turkey is prepared the same, suppressing the stuffing, and roasting it only one hour and fifteen minutes.

Chestnut Stuffing. - Peel a good-sized, sound shallot, chop it up very fine, place in a saucepan on the hot range with one tablespoonful of butter, and let heat for three minutes without browning, then add a quarter of a pound of sausage meat. Cook five minutes longer, then add ten finely chopped mushrooms, twelve well-pounded, cooked, peeled chestnuts; mix all well together. Season with one pinch of salt, half a pinch of pepper, half a saltspoonful of powdered thyme, and a teaspoonful of finely chopped parsley. Let just come to a boil, then add half an ounce of fresh bread-crumbs, and twenty-four whole cooked and shelled French chestnuts; mix all well together, being careful not to break the chestnuts. Let cool off, and then stuff the turkey with it.