Prepare a turkey as directed. In trussing turkey for boiling, the legs are pushed up, a slit cut in each side, and the legs drawn into the body; it is correct to stuff the breast for roasting, but for boiling the inside may be filled with oyster forcemeat (see recipe) or with chestnuts; bind it into shape with tape, flour it, put it into an oval pot with just warm water enough to cover it; put in a dessert-spoonful of salt, a carrot, an onion, and four cloves, and a dozen pepper-corns, a few sticks of celery, and a bouquet of herbs; bring it to a boil; simmer a turkey of ten pounds very gently for two hours after it reaches the boiling point, skim off every bit of scum as it rises or it will discolor the bird. Take it up, drain it a moment, make some thick white sauce or bechamel (see recipe) with some of the water it was boiled in, pour it over the turkey to mask it. Send to table with it either oyster sauce, celery sauce, or Hol-landaise, or even good parsley sauce. Garnish with forcemeat balls, or little rolls of crisp bacon, or lemon and parsley.

Boiled Chicken is cooked in the same way, but allowing half the time or less if small, and half the ingredients in the water.