Boiled Turkey, With Celery Sauce

If a turkey dressed in this way is not well managed it will be quite tasteless. It should be well trussed and tied, or the legs and wings will be sadly disarranged during the process of boiling. When the turkey has been cleaned, stuff it with the following

To "Warm Over" Turkey.

Cut the drum-sticks and wings from the body, and take off" all the meat remaining on the breast. Also use any pieces that may have remained on the platter when the turkey was first carved. Disjoint the back piece, called the rump, splitting it down the back and cutting each piece in two, thus making four pieces of the back. Place all these pieces in a kettle, add three table-spoonfuls of the stuffing and any gravy that may have been left from the roast. Add water to half the height of the turkey in the kettle, cover the kettle tightly, and set it in a moder ate heat. Cook at least forty-five minutes, stirring often, and adding more water if it should seem necessary; there should be just enough at the last to keep the meat from sticking to the kettle. Season with salt and pepper, turn on a platter, and serve. It is a mistake to cut the meat from the bones, as the result is very unsatisfactory. The turkey should stew so slowly that it will only be thoroughly warmed, and it should in no case fall from the bones. The large body part of the turkey is never used, except for soup.

Braised Turkey

This is a very satisfactory way of cooking an old turkey that is unfit for roasting or boiling. Make a stuffing as for roast turkey, stuff the body and breast, and truss. Spread thin slices of salt pork over the breast and legs, and cover the turkey with a strong sheet of buttered paper, fastening the paper on by passing a string around the body. Spread in a braising-pan large enough to hold the turkey the following:

One-quarter pound of salt pork, sliced. One-quarter pint of chopped celery. One-quarter pint of chopped carrot. One-quarter pint of chopped onion. One-quarter pint of chopped turnip.

Lay the turkey on this mixture, with the breast up, cover the pan tightly, and place in a moderate oven. At the end of thirty minutes add a quart of water, or stock, if at hand, and baste the turkey every fifteen minutes with the gravy this will make, sprinkling once with salt and pepper. Allow twenty-five minutes to the pound. During the last half-hour take the cover from the pan, remove the paper and pork from the turkey, and thus permit the meat to brown slightly. When done, lift the turkey from the pan, untruss it, and lay it on a large platter. Strain off the gravy, and use it for the 14