Roast Turkey 1

The sinews of the legs should be drawn, whichever way it is dressed. The head should be twisted under the wing; and in drawing it take care not to tear the liver, nor let the gall touch it. Put a stuffing of sausage-meat, or, if sausages are to be served in the dish, a bread stuffing. As this makes a large addition to the size of the bird, observe that the heat of the fire is constantly to that part; for the breast is often not done enough. A little strip of paper should be put on the bone to hinder it from scorching while the other parts roast. Baste well and froth it up. Serve with gravy in the dish, and plenty of bread-sauce in a sauce-tureen. Add a few crumbs and a beaten egg to the stuffing of sausage-meat.

Roast Turkey 2

Plain force-meat, 1 turkey, bacon, butter, salt, pork sausages, gravy.

Pluck, singe, draw, wipe thoroughly and truss a fine turkey; stuff it with plain force-meat, pack it up in some thin slices of fat bacon, and over that a sheet of buttered paper; put in oven, basting frequently with butter. A quarter of an hour before it is done, remove the paper and slices of bacon. Sprinkle with salt just before serving. Garnish with pork sausages, and serve with a tureen of gravy. Time of roasting, 2 or 3 hours, according to size.

To Boil a Turkey

Pick, singe, draw and wash it. Truss it by drawing the legs in under the skin; fasten them with a piece of tape round the joints, and tie it round the rump. Make a stuffing of bread-crumbs, pepper and salt, or of chopped oysters, and put it where the crop was taken out. Boil slowly for 2 hours, take off the tape, and serve with either oyster, celery or plain white sauce.

Giblets (to stew)

Salt and pepper, butter, 1 cup of cream, 1 teaspoonful of flour.

Treat them as directed for giblet-pie (under the head "Pies"); season them with salt and pepper, and a very small piece of mace. Before serving give them one boil with a cup of cream, and a piece of butter rubbed in a teaspoonful of flour.