Boiled Turkey With Celery

Chop half a head of celery very fine. Mix with it one quart of bread crumbs, two scant table-spoonfuls of salt, half a teaspoonful of pepper, two heaping table-spoonfuls of butter and two eggs. Stuff the turkey with this; sew up and truss. Wring a large square of white cotton cloth out of cold water, and dredge it thickly with flour. Pin the turkey in this, and plunge into boiling water. Let it boil rapidly for fifteen minutes; then set back where it will simmer. Allow three hours for a turkey weighing nine pounds, and twelve minutes for every additional pound. Serve with celery sauce. The stuffing may be made the same as above, only substitute oysters for celery, and serve with oyster sauce.

Boiled Turkey

Clean and truss the same as for roasting. Rub into it two spoonfuls of salt, and put into boiling water to cover. Simmer gently three hours, if it weighs nine or ten pounds, and is tender. If old and tough it will take longer. Serve with oyster, celery or egg sauce. Pour some of the sauce over the turkey, and serve the rest in a gravy boat.

Roast Turkey

Proceed the same with a turkey as with a chicken, allowing one hour and three-quarters for a turkey weighing eight pounds, and ten minutes for every additional pound.

Roast Turkey - With Chestnut Stuffing And Sauce

Clean the turkey, and lard the breast. Throw fifty large chestnuts into boiling water for a few minutes; then take them up, and rub off the thin, dark skin. Cover them with boiling water, and simmer for one hour; take them up, and mash fine. Chop one pound of veal and half a pound of salt pork very fine. Add half of the chestnuts to this, and add, also, half a teaspoonful of pepper, two table-spoonfuls of salt and one cupful of stock or water. Stuff the turkey with this. Truss, and roast as already directed. Serve with a chestnut sauce. The remaining half of the chestnuts are for this sauce.