If but one side of a boiled or steamed turkey, or a roast that is unfortunately underdone, be left intact after the first visit to the table, it can be made both presentable and palatable by obedience to the following rules :

Cover the whole side with tolerably thick and fat slices of boiled cold ham. Bind them in place with cotton-twine or narrow tapes. Lay the turkey, whole side upward, in your covered roaster. If you have any gravy left from yesterday thin it with boiling water, strain, and pour it in the pan about the turkey. If not, weak chicken or veal, or even beef-stock, will do. If you have none of these use boiling water and stir in a tablespoonful of butter. Cover the roaster and cook gently one hour. Baste four times during this hour. Fifteen minutes before dishing cut and withdraw the strings, take off the ham and keep it hot. If the turkey is not brown, dredge with flour and baste well once more. Shut the oven and brown it. Cut the ham into strips, and lay about the fowl when dished.

Strain the gravy; if necessary thicken with browned flour and boil up before serving in a boat.