Singe, draw and truss a turkey, season it interiorly with salt and cayenne pepper, put it in a baking-dish with the washed liver and gizzard, and sufficient water to make the gravy, and bake it in a brisk oven, basting frequently, When it begins to brown dredge it over with flour, turning it often so that each part can be equally browned. Cover the breast with a sheet of buttered paper. When cooked, cut the liver and gizzard up, place them in a small saucepan with a lump of butter and one teaspoonful of cream, and stir it over the fire until it is hot. Place the turkey on a hot dish, first removing the paper from the breast. Skim the fat off the gravy into the bakingpan, and strain it into the saucepan with the gizzard and liver. Pour the gravy over the turkey, and serve it while very hot.

Roasted Turkey, Financiere Style

Prepare the bird as for roastiug, season the interior with one teaspoonful of finely-chopped thyme and parsley., and a small quantity of mace, pepper and salt. Stuff the bird with veal forcemeat, make an incision down each side of the breast, and fill them with washed and sliced truffles. Put the bird in a deep dish, sprinkle a small quantity of cayenne pepper over it, and allow it to soak in wine for twelve hours. At the end of that time fasten a sheet of buttered paper over the bird, and roast it in a brisk oven from an hour and a half to two hours, according to the size of the bird. Baste it in the wine in which it marinaded until it is half cooked, and then continue basting it with butter. Pour the remainder of the wine into a saucepan with one breakfast cupful of rich, brown gravy, one tablespoonful of Indian soy, and the strained juice of one lemon, seasoning to taste with salt and pepper. When boiling, move the sauce to the side of the fire, and keep it simmering gently for fifteen or twenty minutes. When cooked, take the turkey up, remove the buttered paper, place it on a hot dish, pour the sauce round it, and serve.

Roasted Turkey Stuffed With Bacon And Truffles

Singe, draw and truss a turkey. Wash and peel one and one-half pounds of truffles, chop them, place them in a mortar and pound them. Chop and pound an equal quantity of fat bacon, and mix it with the truffles. Stuff the bird with the mixture, cover the breast with a sheet of buttered paper, and roast it in the oven, basting it frequently with butter. When the bird is nearly done, remove the paper, dredge it over with flour, and baste with butter till nicely browned. When cooked place the turkey on a hot dish, pour a little rich, brown gravy over it, and serve with a sauceboatful of the same.

Roasted Turkey Stuffed With Chestnuts

Singe, draw and truss the bird as for roasting; peel fifty or sixty chestnuts, blanch them in boiling water until the inner skin can be easily removed, and then boil them until soft; drain and chop them very fine. Empty two marrow bones, and cut the marrow into small pieces; mix these and the chestnuts together, season the mixture with a small quantity of salt and stuff the turkey with it. Cover the breast with a sheet of buttered paper, lay the bird on a bakingpan, and roast it in a hot oven, basting it constantly with butter. When nearly cooked, take the paper off the turkey, sprinkle over some flour and a little salt, and baste it with butter till frothed and browned. When cooked, place the bird on a hot dish, pour a little chestnut sauce over it, and serve with a sauceboatful of rich brown gravy, and a sauceboatful of bread sauce.

Roasted Turkey Stuffed With Oysters

Prepare the bird as for roasting; crumble sufficient breadcrumbs to make four breakfast cupfuls and mix with it an equal quantity of crushed oyster crackers. Warm one-half pound of butter and stir it in with the breadcrumbs, with the liquor from four or five dozen oysters, and two beaten eggs. Put in the oysters, season the mixture to taste, then stuff the turkey with it, putting it in loosely so that the crumbs may absorb the gravy. Cover the bird with a thickly-buttered sheet of paper on a pan, and roast it in a hot oven, basting it often with butter. Ten minutes before removing the bird from the fire take off the paper, sprinkle over flour and salt, and baste it again wifh butter to color it. When cooked, place the turkey on a hot dish. Prepare some brown sauce with the contents of the drippingpan, pour a small quantity of it round the bird, and serve with the remainder in a sauceboat.

Roast Turkey, Turkish Style

Clean and truss a turkey. Wash and partly boil one breakfast cupful of rice, then drain it, and mix with it about one dozen chestnuts peeled and cut into small pieces, one-fourth pound of well washed currants, and two ounces of blanched and chopped pistachio nuts, seasoning the mixture with salt and a small quantity each of cayenne pepper and ground cinnamon. Put one-fourth pound of butter into a stewpan and place it over the fire; when melted pour in the mixture and stir it over the fire until well mixed with the butter. Stuff the turkey with this, sew up the breast, place it on a baking dish and bake it, keeping it well basted with butter. When cooked, place the bird on a hot dish, and serve with a sauceboatful of rich, clear gravy.