Twentieth century home cook book

First prepare the following vegetables by peeling and washing: two onions, two small carrots, one turnip ; cut them in thin slices, with a little celery, two bay leaves and a few sprigs of parsley. Lay the vegetables on clean sheets of paper and pour over two tablespoonfuls of olive oil. The turkey must be trussed. Cover breast with thin slices of bacon and lay the back of the bird on the vegetables; cut a few slices of lemon and place on the breast, to keep it white ; tie the paper round with a stout string; then place it to roast three hours. In the regular braise pan, or oven roaster, it will not need the paper, but must have the vegetables under it and the lemon on the breast, as above. ROAST TURKEY, WITH CHESTNUTS. Prepare the turkey in the usual way for roasting ; for dressing take some bread cut in dice ; season with salt, pepper, sage and sweet marjoram one dozen chestnuts which have been previously boiled and chopped. Mix all well together and stuff the bird. Roast and baste in the usual manner. Serve with currant jelly. BOILED OR STEAMED TURKEY. Clean, rub well with salt, pepper and lemon juice, and stuff with oyster or bread stuffing. It is better without the stuffing, as the same flavor may be obtained from an oyster sauce served with the turkey. Truss the leg and wings close to the body, pin the fowl in a cloth, as it keeps it whiter and preserves the shape. Plunge into boiling, salted water. Allow twenty minutes to the pound. Cook slowly till tender, but not long enough for it to fly apart. Turkeys are much nicer steamed than boiled. Serve with oysters, celery, lemon or caper sauce. Garnish with a border of boiled rice or macaroni, and pour a part of the sauce over the fowl. Fowls are delicate and nice stuffed with boiled celery cut in pieces an inch long, or with boiled macaroni seasoned with salt and pepper. A BONED TURKEY. For this purpose you must have a fine, large, tender turkey ; and after it is drawn and washed and wiped dry, place it on a table, take a very sharp knife, with a narrow blade and point. Begin at the neck ; then go round to the shoulders and wings, and carefully separate the flesh from the bone, scraping it down as you proceed. Next, loosen the flesh from the breast and back and body, and lastly from the thighs. Use great care and patience, to avoid breaking or tearing the skin. Be careful that the knife always penetrates to the bone, scraping loose the flesh carefully. After you have finished your Mork with the knife, and the flesh has been well loosened, take a firm hold on the neck, pulling it gently, and the whole skeleton will come out from the flesh with the greatest ease. After this process the flesh will fall. With a needle and thread sew up any holes that may have been torn in the skin. Make a stuffing as follows: Take three small loaves of bread ; grate the crumb, and soak the crust in water. When very soft mix it with the bread crumbs, and a pound of butter, cut into pieces. Two bunches of sweet marjoram, same of basil, one bunch of parsley (mince parsley very fine), and rub to a powder the leaves of the marjoram and basil. Two large spoonfuls of each will not be too much. Chop two onions, mixing with the herbs.