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TURKEY, ROAST (another way)

Take a well-kept but perfectly sweet young hen turkey. Pluck, draw, and singe it carefully, wipe the outside with a damp cloth, wash the inside, and dry it well. Fill with onion forcemeat, truss securely for roasting, and put it down to a clear fire. Baste liberally, and when it is done enough dish it, and pour over it some tomato or truffle sauce. Serve very hot. The onion stuffing may be made as follows. Skin half a dozen large onions, throw them into boiling water, and boil them for a quarter of an hour. Drain and mince them, and put them into a stewpan with a quarter of a pound of fresh butter, three moderate-sized truffles thinly sliced, the crumb of two state rolls which have been soaked in milk and afterwards squeezed till dry, a table-spoonful of shredded parsley, the yolks of three eggs, and a little pepper, salt, and powdered mace. Beat these ingredients thoroughly over a gentle fire until they form a smooth compact mass, and the forcemeat will be ready for use. Time to roast a small turkey, an hour and a half; a large turkey, two hours and a half. Probable cost, 8s. to 14s. Sufficient, a moderate-sized turkey for six or seven persons.