It is stuffed with either sausage meat or fillet of veal stuffing, or crumbs of bread and veal. While roasting, a piece of paper should be placed over the part stuffed, as being bulky it will catch the fire and become scorched; but keep the heat well to the breast, in order that it may be as well done as the rest of the bird. Baste well, and froth it up. Serve with gravy in the dish, and bread sauce in a tureen. To the sausage meat, if used, add a few bread-crumbs and a beaten egg. Turkey is sometimes stuffed with truffles; they are prepared thus: they must be peeled, and chopped, and pounded in a mortar, in quantities of a pound and a half will be found sufficient: rasp the same weight of fat of bacon, and mix it with the truffles. Stuff the turkey with it; this stuffing is usually placed in the turkey two days previous to cooking: it is supposed to impart a flavor to the flesh of the fowl. Cut thin slices of fat bacon and place over the breast of the turkey. Secure it with half a sheet of clean white paper, and roast. Chestnuts dressed in the same fashion are found an excellent substitute for truffles. Two hours will roast it. If you wish to make plain stuffing, pound a cracker, or crumble some bread very fine, chop some raw salt pork very fine, or use butter; sift some sage, (and summer-savory, or sweet marjoram, if you have them in the house, and fancy them), and mould them all together, season with a little pepper. An egg worked in makes the stuffing cut better.