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Turkey, Cooked, to Eat Cold

Cold turkey makes a very useful dish for suppers, luncheons, collations, etc. It may either be stewed or roasted, and may be dished whole and glazed, when it will form a handsome dish; or it may be cut into pieces convenient for serving, when two dishes at least may be made of it. If it is to be roasted, stuff it with sausage-meat, truss it firmly, and roast in the usual way. Let it get cold, then lay two coats of dissolved glaze lightly and evenly upon it with a brush, and remember that one coat must dry perfectly before the other is put on. When it is not convenient to prepare this glaze at home, it may be bought at the Italian warehouses, and a quarter of a pound will be more than sufficient for a good-sized turkey. Garnish the turkey as prettily as possible with parsley, cut lemon, real or artificial camellias, aspic jelly, beetroot, or any other devices; ornament the dish with parsley and cut lemon, and fill the empty spaces in the centre of the dish with clear aspic jelly cut small.