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Turkey, Boiled, and Stuffed with Tongue

Take a small boiled pickled tongue. Cut off the root entirely, leaving only a small portion of the fat. Pluck, draw, singe, and bone a turkey (see TURKEY, BONING OF), and cut off the legs, but not the wings. Nearly fill the inside with good veal forcemeat, push the tongue into the centre of the stuffing, and sew the skin over the back securely. Truss the bird firmly, and restore it as nearly as possible to its original shape. Cover the breast with thin slices of fat bacon, tie the bird in a clean white cloth, and boil it according to the directions given in the last recipe, being careful to simmer it very gently, for fear the skin should break. Serve it hot or cold with white or celery sauce, and in carving cut slices across the breast, so that turkey, tongue, and forcemeat may be served together. If this dish is intended for supper, let the turkey stand in a cool place for an hour or two, then pour over it some good white sauce lukewarm, ornament with cut lemon, truffle, etc., and garnish the dish with aspic jelly, lemon, and parsley.