Cassell's dictionary of cookery

Bone a young chicken without injuring the skin. Draw the legs and wings inside, fill the body with freshly-made nicely-seasoned sausagemeat, and make it round and compact in form. Put it inside a boned turkey ; fill all the empty spaces with sausage-meat, and truss the turkey firmly, restoring it as nearly as possible to its original form. Cover with buttered paper, and put it down before a clear fire, though at some distance from it. Baste liberally, and roast very slowly, or the outside of the turkey will be done enough before the heat has penetrated to the interior of the chicken. This dish is a great favorite with many of the English residents in Calcutta. It may be served hot or cold with the usual sauces,' and in carving the turkey slices should be cut across the breast, so that each guest may have a share of turkey, chicken, and forcemeat. Time, two or three hours, according to the size of the birds. Turkey Stuffed with Mushroom Forcemeat. — Take six or eight small mushrooms, peel them, put them into a saucepan with a slice of fresh butter, and let them simmer gently for seven or eight minutes. Drain the liquor from them, and let them cool ; then mince them, and mix them with a quarter of a pound of finely-grated bread-crumbs. Add a slight seasoning of salt, cayenne, grated nutmeg, and grated lemon-rind, but be careful that the mushroom flavour is not overpowered. Work an ounce of fresh butter into the forcemeat, bind it together with the yolk of an egg, and add as much of the butter in which the mushrooms were stewed as it will take without being made too moist. Pound the mixture thoroughly, and it will be ready for use. Fill the turkey with it, boil or roast it, and send mushroom sauce to table with it. Double this quantity of forcemeat will be required for a large turkey. Time, one hour to prepare the forcemeat. Turkey Stuffed with Sausage-meat. — Take a well-kept turkey weighing about eight pounds. Bone it according to the directions previously given, and draw out aU the bones excepting those of the wings. Take about three pounds of fine sausage-meat, and one pound of veal forcemeat. If liked, sausagemeat only may be used, and in this case some minced herbs should be mixed with the seasoning. The sausage-meat should be rich with fat, and moistened with a little cold stock or water. FiU the empty places where the bones have been and the body of the bird with the sausage-meat. Draw the turkey to its original form, tie both ends of the bird and the ends of the legs securely, truss the bird firmly, and plump it well {see Turkey, Trussed for Eoasting). Flour it, tie it to the spit, instead of sticking the hook into it, and let it be well supported by leaving a string tied once or twice round the body, as the stuffing will make the bird heavy. Put it down to a clear fire, but at some distance from it, and baste liberally until done enough. "When this point is reached the steam will draw towards the fire. Flour and baste the bird again for a few minutes, take it up, send it to table on a hot dish, garnishing with sausage and forcemeat balls. Bread sauce may be served with the turkey, together with a little gravy made of the bones of the bird stewed down with stock, and a little seasoning. The appearance of the dish will be improved if the breast is evenly larded.