382. Turkey Roast

It is stuffed with either sausage meat or fillet of veal stuffing. "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 flavour 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.

383. Roast Turkey

Stuff it with veal stuffing, with or without truffles, if truffles, chop and pound some and mix in the stuffing, keeping all your large ones to be whole for the body of the turkey, you must keep them in the turkey for two days; chestnuts should be used raw, pare and pound them, roast at a slow fire covered with buttered paper.

384. 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.

385. 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 surrounded 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.

386. 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.

387. 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 done glaze the breast a good colour, use silver skewers to ornament with, and any of the sauces named or a fricandeau sauce under it.

388. Forced Turkey With A Tongue

Boil a tongue the day before, take off the skin, and cut off the root, then place it in the middle of the boned turkey, and then cover forcemeat all round it, but do not fill it too full or it will burst in boiling.

389. Turkey Legs Broiled

Braise some undressed legs of turkey until tender, dip them in melted butter, or clear salad oil; broil them a fine brown colour, and serve with a remoulade sauce.

390. Turkey A La Royale

Make a mince with tongue, ham, mushrooms, and truffles; put it into a Spanish or brown sauce. The turkey being roasted, dish it, add a little lemon juice to the mince, which pour into the dish, and serve.

391. Turkey Poult

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

392. Turkey Giblets A La Bourgeoise

The giblets consist of pinions, feet, neck, liver, and gizzard; scald, and put them into a stewpan with a piece of butter, parsley, scallions, garlic, thyme, bay leaf, basil, mushrooms, and a clove or two; moisten with stock, season with pepper and salt, make it well hot, thicken with a little flour, and when almost done add a few turnips fried slightly in a little butter.