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Turkey Poult, Truffled

Fill the body of the bird with nicely-seasoned veal forcemeat, and add as many truffles as it may be wished to use, first cutting them into balls the size of a walnut. The trimmings of the truffles may be used to make sauce, or they may be minced and mixed with the forcemeat. Lard the breast of the bird, or, if this is not practicable, cover with thin slices of fat bacon, truss the poult firmly, and put it down before a clear fire. Baste liberally, and serve truffle sauce or bread sauce with it. Time to roast, one hour or more, according to size.