Miss Parloa's kitchen companion

Now season the bird with salt and pepper. If it is to be roasted, rub the breast and legs thickly with soft butter, and dredge thickly with flour. Follow the general directions for boiling or roasting. * Boiled Turkey. Singe, draw, and wash a turkey weighing about nine or ten pounds, and stuff with a dressing made by chopping a quart of small oysters, rather coarse, and adding to them a quart of grated bread crumbs, two level tablespoonfuls of salt, half a teaspoonful of pepper, a grain of cayenne, a quarter of a cupful of butter, and two eggs, beaten slightly. Fill the breast of the bird with some of this dressing, and put the remainder into the body. Sew up, and truss. Dip a large piece of cotton cloth into cold water, and after wringing it well, dredge it thickly with flour. Pin the turkey in this cloth, and plunge it into boiling water. Boil rapidly for fifteen minutes, and then set back where it will just simmer for three hours. Serve with oyster sauce. * Roast Turkey. Have a turkey weighing ten or twelve pounds. Singe, draw, and wash it. Separate the skin from the flesh, as directed for truffled turkey. Put between the skin and flesh a thin layer of dressing described below, and put the remainder into the crop and body. Truss the turkey, and proceed as for turkey stuffed with chestnuts. Serve with giblet sauce. Dressing. — Put into a bowl one quart of grated stale bread and one cupful of milk or water. Cover the mixture, and let it stand one hour ; then add one teaspoonful of chopped parsley, half a teaspoonful of powdered thyme, half a teaspoonful of summer savory, half a teaspoonful of pepper, a level table-spoonful of salt, one teaspoonful of onion, chopped fine, four table-spoonfuls of butter, and two well-beaten eggs. Mix all well, and then proceed to stuff the turkey. If the onion be objectionable, omit it. . Truffled Turkey. For a turkey weighing ten pounds, use one can of truffles, next to the smallest size, one can of mushrooms, one table-spoonful of chopped parsley, half a teaspoonful of powdered thyme, one table-spoonful of chopped onion, a generous half-cupful of butter, and some salt, pepper, and flour. Singe, draw, wash, and wipe the turkey. Chop the truffles and mushrooms very fine, and add the herbs to them. Put two table-spoonfuls of butter in the frying-pan, with the chopped onion. Stir over the fire until the onion turns a pale straw-color. Now add the mushrooms and truffles ; also one-fourth of a teaspoonful of pepper, and a generous teaspoonful of salt. Cook for five minutes, stirring all the time. Take from the fire, and cool. Now lift the skin from the flesh on the breast of the turkey by gently working the hand under the skin, being careful not to break it. Begin the work at the neck. Spread a thin layer of the mushroom and truffle mixture over the flesh, and then draw the skin back smooth. Put the remainder of the mixture into the crop and body of the bird. Now truss, and then season with salt and pepper. Coat the back lightly and the breast thickly with soft butter, and dredge thickly with flour. Roast the same as directed for turkey stuffed with chestnuts. It will take about two hours and a half. Serve hot with financiere sauce.