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Wild Turkey Plain,

1 Wash and wipe the turkey very carefully; wipe the cavity with a dry, soft cloth before you stuff. Have a rich force-meat, bread crumbs, some bits of fat pork chopped fine, pepper and salt. Moisten with milk, beat in an egg, two tablespoonfuls of melted butter; baste with butter and water for the first hour; then three or four times with the gravy; lastly, five or six times with melted butter. Dredge with flour at the last; with butter when it is of a nice brown; serve-skim the gravy, add a little hot water, pepper; thicken with the giblets chopped fine and browned flour; boil up and pour into tureen, or put giblets, one under each wing, when the turkey is dished. Garnish with sliced lemon or parsley-and send around currant jelly or cranberry sauce with it.