967. - Turkey Boiled

A hen bird is considered the best. It may be stuffed with truffles, chestnuts, or sausage meat. Boil it in a clean floured cloth; throw some salt into the water in which it is boiled. Cover close, and simmer for two hours; remove the scum frequently. White sauce, or parsley and butter; the latter is now scarcely ever brought to table.

968. - Boiled Turkey

Fill the body with oysters, and let it boil by steam without any water. When sufficiently done, take it up, strain the gravy that will ,be found in the pan, and which, when cold, will be a fine jelly; thicken it with a little flour and butter, add the liquor of the oysters intended for sauce, also stewed, and warm the oysters up in it; whiten it with a little boiled cream, and pour it over the turkey.

969. - Turkey With Sausage Meat And Tongue

Bone the turkey, then fill the inside with sausage meat, with or without tongue: if with tongue the tongue should be boiled the day before; cut off the root and tip to the length of the turkey; if you have a fowl to spare, wrap the tongue in this after it is boned, and place. it in the middle of the turkey surround ed with sausage meat; introduce truffles if you like; if roasted, a slow fire, and it will take a long time to roast through; if for boiling, cover it with fat bacon and slices of lemon tied in a cloth, pour whatever sauce you propose over the turkey.

970. - Turkey Hashed

Cut up the remains of a roasted turkey, put it into a stewpan with half a gill of sherry wine, shalots, truffles, mushrooms, chopped parsley, salt, pepper, two spoonfuls of cullis, and a little stock; boil half an hour, and reduce to a thick sauce. When ready add a pound of anchovies, and a squeeze of lemon. Skim the sauce free from fat, and serve altogether.

971. - Forced Turkey Or Fowl

Take all the bones from the turkey, fill it in again with either good sausage meat or veal forcemeat, with or without truffles as may be required, braise it in a cloth keeping it a good shape; when dope glaze the breast a good color; use silver skewers to ornament with, and any of the sauces named or a fricandeau sauce under it.

French Cooks' Knife.

9t2. - Turkey Poult

Should be roasted without stuffing; it . will be done with a clear fire in twenty minutes. Serve with bread or gravy sauce.

973. - Turkey With Flat Sausage Cake

Boast as before; fry thirty oval flat sausages, the same quantity of the same sized pieces of bacon, a quarter of an inch thick; make a border of mashed potatoes about the size of a finger, one inch inside the edge of the dish, dress your sausages and bacon on it as a crown alternately, put your turkey in the middle, and gravy over, or glaze, if at hand. Plain boiled tongue may, of course, be served with the turkey, or separate on a dish of greens. If any remains of tongue from a previous day, it may be served instead of the sausages, cut the same shape as sausages, and warmed in a pan; if so, put a nice green sprout between each piece. Bread sauce is generally served with this dish.