Boiled Turkey

Singe and draw a turkey and truss it as for boiling. Wrap the gird in a cloth, place it in a saucepan with plenty of hot water and remove the scum as it rises to the top; when the water boils move the saucepan to the side of the fire and let it simmer from one hour and a half to two hours, according to the size of the bird. When cooked drain the turkey, remove the cloth, put it on a hot dish, pour a small quantity of parsley and butter over it, and serve with a sauceboatful of sauce.

Boiled Turkey, English Style

Select a very fine tender turkey of about five pounds in weight, singe and draw it, and truss with a needle from the wing to the leg. Place it in a soup pot, cook for one hour and remove it to a hot dish. Decorate the dish with one pint of cooked spinach, English style, and six slices of hot cooked lean ham. Serve with one-half breakfast cupful of hot broth poured over the turkey so as to keep it moist.

Boiled Turkey Stuffed With Celery

Wash half a head of celery, chop it very fine, mix four heaping tablespoonfuls of stale breadcrumbs with it, add one and one-half tablespoonfuls of salt, one-half teaspoonful of pepper, two ounces of warmed butter and two beaten eggs, and stir all together until thoroughly mixed. Stuff the turkey with the mixture, sew up the openings and truss it. Rinse a cloth in cold water, wring it out and dredge it with flour. Wrap the turkey in a cloth, tying it securely, place it in a saucepan of boiling water and boil it quickly for twenty minutes; then move it to the side of the fire and let it simmer. Allow three hours for a turkey weighing nine or ten pounds, and about ten minutes for every additional pound. When cooked drain the bird, put it on a hot dish, and serve it with a sauceboatful of celery sauce.

Boiled Turkey With Oyster Sauce

Select a tender hen turkey weighing about seven pounds, have it carefully-plucked, singed and wiped with a wet towel, cut off the head and feet and draw it without breaking the intestines; stuff it with equal quantities of stale bread and oysters seasoned with salt and pepper, or truss it unstuffed. Place it over the fire in a sufficient quantity of water to cover it, skim off all the scum as it rises, and boil the turkey gently for about two hours, or until it is tender. Place the bird on a dish, and serve oyster sauce in a sauceboat.

Turkey, Bourgeoise Style

Singe, draw and truss a turkey, as for roasting, but do not stuff it, and roast it in a hot oven, basting it well with butter until nicely browned. Place a few slices of veal at the bottom of a deep stewpan, put in the turkey, cover it with slices of bacon, moisten to its height with stock or broth, put in a bunch of sweet herbs, and season to taste with pepper and salt, and let it simmer by the side of the fire. When cooked take the turkey out and place it on a hot dish. Skim the fat off the cooking liquor, strain it through a fine hair sieve over the bird, and serve.