This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
Slices fat bacon or pork
2 cups (8 ozs.) bread crumbs 1 tablespoon chopped parsley 1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon lemon juice
1 saltspoon powdered herbs
1 egg, beaten
4 tablespoons milk
Singe, draw, and truss turkey, rub it over with cut lemon. Make stuffing of suet, bread crumbs, seasonings, egg, and milk, put it into breast of turkey, fasten skin loosely over it, cover breast with bacon. Then tie bird in clean cloth, put it into saucepan with sufficient boiling water to cover it, bring quickly to the boil and then simmer until done. A ten-pound turkey requires two hours, a fifteen-pound bird two and one half hours. It should only simmer all the time. Take turkey out of cloth, remove bacon and skewers. Put it on hot platter, pour one cup of the sauce over breast and serve rest in a sauceboat.
To Make the Sauce. Wash one small head of celery, cut it into shreds, and put it into a saucepan with cold water to cover, bring to the boil and drain off water. Pour in two cups of stock or water, cook slowly until tender, and rub through a sieve. Melt two tablespoons butter substitute in a saucepan, stir in four tablespoons of flour and when well blended add celery puree and stir until boiling; add two tablespoons milk, salt and pepper to taste, and cook for a few minutes longer.