Price 35c; with cranberry or oyster sauce 40c.

As a rule a turkey that weighs 10 lbs. raw, drawn, should make 10 restaurant dishes of the price - 2 sidebones, 2 drum-sticks, 2 second joints, 2 tail pieces, 2 neck pieces, all split through and divided as necessary, with a slice of the breast upon each and dressing in the dish. This proportion can only be kept up with plump turkeys of medium size large and very fat ones having a considerable weight about the crop and neck that cannot be utilized, and the bone cuts being too large and coarse. Young and light turkeys, sometimes no larger than common hens although not fat are good for restaurant use, sometimes admitting of being served in 4 or 5 portions only; light, but a dishful.

Pick over and singe the turkey, take off the wing pinions if a number are to be cooked together as they make a good stewed dish and are but little cared for when roasted. Wash,and stuff the turkey with bread dressing, truss the legs in the body. Put it in a baking pan with a handful of salt,the fat from the gizzard and some toppings of the stock boiler and a cup of water. Roast it in the oven about 2 hours. At the beginning of the cooking keep a greased sheet of paper over it to prevent blistering the skin and remove it later to baste and brown the turkey. When done take it up, pour off the grease and make gravy in the baking pan.