This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
Cut the remainder of a roasted Turkey into Fillets, all to the Legs; prepare a Sauce with chopped Mushrooms, a bit of Butter, chopped Parsley, a Faggot, Shallots, half a clove of Garlick, Broth, Pepper and Salt; boil it some time, then take out the Faggot and Garlick; put in the Fillets to warm without boiling, and add a Liaison of two Yolks of Eggs and Cream, and a Lemon Squeeze, when ready.-You may also dress it with Cullis Sauce, or any other, Cuisses de Dindon en Fašon de Cuisses d'Oyes.
Roast the Turkies till about half or three parts done, and let them cool; then cut off the Legs and Wings properly, and lay them close in an earthen vessel, spreading some Salt upon each, and a few Laurel Leaves between; sift the Fat of the roasting, mix it with fresh Hog's Lard, and melt a sufficient quantity of these together to pour into the pot, so as to cover the whole; let it cool, and then cover it with Leather or strong Paper, and fasten it so that the air does not penetrate. - When you have occasion to use them, dip them in hot Water to melt off the Grease, and finish them in a Braze; or broil them, and serve with what Sauce or Ragout you please.
Bone a couple of Legs quite to the end, and fill the inside with a Farce made of Livers, Sweetbreads, Mushrooms, Parsley, Shallots, Pepper and Salt, two Yolks of Eggs, scraped Lard, and a little Nutmeg; few them up, and braze them with slices of Lard and Lemon: Serve with a Spanish Sauce. - Legs that have been served before will also do for this Dish; but then the Farce must be previously boiled in Cullis, first covered with Bread Crumbs, and finished in the oven.
Singe ten or twelve Stumps over a Charcoal fire, pick them very clean, and cut off the Spurs and Claws; braze them in a small Stew-pan with fat Broth, two glasses of white Wine, a Faggot, Thyme, Laurel, Nutmeg, one Onion, a couple of Carrots cut in three or four pieces, Pepper and Salt; when done, drain them, dip them in the Fat of their Braze, roll them in Bread Crumbs, and broil them slowly, basting often with Butter: Serve with fried Parsley. - You may also fry them, being dipped in a good thick Batter: When they are brazed tender, you may serve them with what Sauce you please; also in Jelly, with Colours, and Taragon Vinegar: Serve cold with the Jelly properly laid.