Cassell's dictionary of cookery

A roasted turkey is very good stuffed with sausage-meat without being boned. Time to roast the turkey, nearly two hours. Probable cost, turkey, 6s. to 12s. Sufficient for five or six persons. Turkey, To Bone, {see Fowl, To Bone, without opening). Turkey, Truffled. — There is no dish more highly esteemed than a truifled turkey. The easiest and perhaps in the end the most satisfactory way of getting one is to procure TUR ( 1013 ) TUR it from France, through a first-class poulterer, ready fattened, stuffed with truffles, and ready for the spit. It will be all the better for the winter's journey, as birds so stuffed are always kept for several days after to allow the perfume of the truffles to penetrate the flesh. The cost of a turkey thus prepared will vary from one to five guineas, exclusive of the carriage. When once obtained, a truffled turkey is easily dressed, as it simply requires to be roasted, plentifully basted, and served with its own gravy only, for though bread sauce and onion sauce are occasionally served with it, properly speaking no rival flavour ought to approach the truffle. Fine fresh truffles are, however, so expensive, that mushrooms or chestnuts are often substituted for them, pounded with bacon in exactly the same way, and a turkey thus prepared will prove to most people quite as acceptable as a really truffled. When it is preferred, however, that the turkey should be stuffed with truffles at home, procure a young, plump, freshly-killed hen turkey. Take a pound and a haK of truffles for a moderate-sized bird, and two pounds for a large one. SmeU them, and reject any that are mouldy. Wash them carefully, and scrub with a soft brush till not a particle of earth or grit remains upon them. Cut about a pound of the truffles into balls an inch and a half in diameter. Pound the rest with the trimmings to a smooth paste, adding an equal weight of fat bacon. The bacon should be rasped and pounded separately, then mixed with the pounded truffles, and the forcemeat seasoned with salt and pepper only. When the forcemeat is quite smooth mix the whole truffles with it, and put the preparation into the body of the turkey. Let it hang for five or six days after it is stuffed, and when it is to be roasted, lay a slice of fat bacon upon the breast, and a piece of buttered paper over that, and baste liberally whilst it is before the fire. If it is wished that truffle sauce should accompany this dish, a few truffles may be put aside for the purpose. Truffle sauce is made as follows : — Mince four truffles finely, put them into a saucepan with a slice of fresh butter, and shake them over the fire for ten minutes. Add haK a pint of brown sauce, a little pepper and salt, and a glassful of sherry ; let these ingredients simmer for a quarter of an hour, skim off the fat, and serve. Time, roast the turkey the usual time. i Turkey Truffled Economically.— i