Draw and singe a turkey and bone it. Cut the flesh off the thighs, trim off all the sinews and chop it fine. Chop one pound of fat bacon and one-half pound of lean veal, mix them with the chopped turkey flesh, season with salt and spices and pound the whole in a mortar. Lard the breasts of the turkey with the seasoned strips of fat bacon. Place a layer of the pounded mixture of forcemeat at the bottom of a potting jar. Spread out the turkey, skin downward, dust it over with spices and salt, cover the inside with a layer of forcemeat, roll the bird up, place it in the jar, spread the remaining forcemeat over it, put some thin rashers of fat bacon and a bay leaf on top and place the cover on the jar. Stand the jar in a large stewpan, pour in water to about one-third its height, place the stewpan in the oven and cook the turkey for about three hours. When cooked remove the jar from the oven, leave it until cold, then cover the contents with a layer of poultry dripping. The turkey should not be served until two days or more after it has been potted.

Potted Turkey Livers

Prepare three or four turkey livers, place them in a stewpan together with some very fat bacon and fry them until they commence to brown; then put in with them one clove of garlic, one bay leaf, four or five cloves and one-half saltspoonful of pepper. Pour in one-half pint of red wine and leave the saucepan over the fire until the liquor boils; then remove it to the side and keep the contents simmering for thirty minutes or more; take the livers out of the stewpan, put them in a mortar with half their quantity of fresh butter and pound to a smooth paste, adding more seasoning if required. Press the pounded liver into small jars, leaving a space about one-third of an inch at the top, which fill up with turkey fat or clarified butter. Cover the jars with paper and tie them down securely with twine. Keep them in a dry store cupboard for further use.