TURKEY, to Boil.— Make a Stuffing of bread, herbs, salt, pepper, nutmeg, lemon peel, a few oysters or anchovy, a bit of butter, some suet, and an egg : put this into the crop, fasten up the skin and boil the turkey in a floured cloth to make it very white. Have ready oyster-sauce made with butter, a little cream, and a spoonful of soy, if approved, and pour it over the bird ; or liver and lemon-sauce. Hen- birds are best for boiling, and should be young. TURKEY, to Carve.— A turkey roasted or boiled is trussed and sent to the table like a fowl, and cut up like a pheasant. The best parts are the white ones, the breast, wings, and neck bones. The neck is taken away, and the hollow part under the breast stuffed with forcemeat, which is to be cut into thin slices, from the rump to the neck, and a slice given with each piece of Turkey. TURKEY, to Roast a Boned. — To bone a turkey requires very care- ful manipulation. You must begin with a very sharp knife at the top of the wings and scrape the flesh clear from the bone, and then proceed to the breast-bone, back-bone, and legs. If this is done carefully and dexterously, the whole mass of flesh may be separ- ated from the bone, so that you can take hold of the head and draw out the entire skeleton at once. Then take between two and three pounds of sausage-meat, some truffles, cut up some salt pork into strips with ham, tongue, and veal, and three eggs, and half a glass of ketchup, stuff all in the turkey in layers, and tie it so that it will keep in shape. Bake, according to the weight of the turkey, one or two hours, having a brisk fire — or you may boil it ; and when done lay it between very clean flat boards with heavy weights against them to keep it in place, trying TUR 396 TUR to preserve the natural shape as much its possible. TURKEY, to Hash.— Take off : the legs ; cut the thighs in two pieces ; cut off the pinions and breast in large I pieces. Take off the skin, or it will give the gravy a greasy taste. Stew with a pint of gravy, a teaspoonful of lemon-pickle, the end of a lemon, and a little mace ; boil the turkey seven minutes. Put it on your dish ; thicken the gravy with flour and butter. Mix the yolks of two eggs with a spoonful of thick cream ; put it on the gravy ; shake it over the fire till it is hot, but do not let it boil. Strain, and pour it over the turkey. Lay sippets round, and garnish with lemon and parsley. TURKEY, to Roast. — 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✪ Roast Turkey to the stuffing of sausage-meat. TURKEY PATTIES, to Make. — Mince some of the white part, and, with grated lemon, nutmeg, salt, a very little white pepper, cream, and a bit of butter warmed✪ Turkey Patties, fill the patties.

AI-modernized reading of the original text

TURKEY, to Boil.— Make a Stuffing of bread, herbs, salt, pepper, nutmeg, lemon peel, a few oysters or anchovy, a bit of butter, some suet, and an egg : put this into the crop, fasten up the skin and boil the turkey in a floured cloth to make it very white. Have ready oyster-sauce made with butter, a little cream, and a spoonful of soy, if approved, and pour it over the bird ; or liver and lemon-sauce. Henbirds are best for boiling, and should be young. TURKEY, to Carve.— A turkey roasted or boiled is trussed and sent to the table like a fowl, and cut up like a pheasant. The best parts are the white ones, the breast, wings, and neck bones. The neck is taken away, and the hollow part under the breast stuffed with forcemeat, which is to be cut into thin slices, from the rump to the neck, and a slice given with each piece of Turkey. TURKEY, to Roast a Boned. — To bone a turkey requires very careful manipulation. You must begin with a very sharp knife at the top of the wings and scrape the flesh clear from the bone, and then proceed to the breast-bone, back-bone, and legs. If this is done carefully and dexterously, the whole mass of flesh may be separated from the bone, so that you can take hold of the head and draw out the entire skeleton at once. Then take between two and three pounds of sausage-meat, some truffles, cut up some salt pork into strips with ham, tongue, and veal, and three eggs, and half a glass of ketchup, stuff all in the turkey in layers, and tie it so that it will keep in shape. Bake, according to the weight of the turkey, one or two hours, having a brisk fire — or you may boil it ; and when done lay it between very clean flat boards with heavy weights against them to keep it in place, trying TUR TUR to preserve the natural shape as much as possible. TURKEY, to Hash.— Take off : the legs ; cut the thighs in two pieces ; cut off the pinions and breast in large I pieces. Take off the skin, or it will give the gravy a greasy taste. Stew with a pint of gravy, a teaspoonful of lemon-pickle, the end of a lemon, and a little mace ; boil the turkey seven minutes. Put it on your dish ; thicken the gravy with flour and butter. Mix the yolks of two eggs with a spoonful of thick cream ; put it on the gravy ; shake it over the fire till it is hot, but do not let it boil. Strain, and pour it over the turkey. Lay sippets round, and garnish with lemon and parsley. TURKEY, to Roast. — 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. TURKEY PATTIES, to Make. — Mince some of the white part, and, with grated lemon, nutmeg, salt, a very little white pepper, cream, and a bit of butter warmed, fill the patties.

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