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Turkey, Rolled

Cut a young turkey down the middle into two parts, remove the bones without injuring the skin, lay the pieces flat on the table--skin downwards--and spread over each a layer of good veal forcemeat three-quarters of an inch thick. Roll them up like a sausage, cover with thin slices of fat bacon, and tie these on with twine. Lay the rolls in a stewpan, cover with stock, and put with them a bunch of parsley, a sprig of thyme, two carrots, two onions in which two cloves have been stuck, a parsnip, half a small blade of mace, and a little pepper and salt. Let them simmer gently until they are done enough, and skim the liquor carefully. When the bird is half-cooked a glassful of wine may be added to the liquor. Rolled turkey may be eaten hot or cold. If it is to be eaten hot, put the rolls on a hot dish, remove the twine, strain and thicken the sauce, pour part of it over the meat, and send the rest to table in a tureen. If it is to be eaten cold, let the rolls lie in the liquor for half an hour after they are taken from the fire, and when the meat is cold brush over with two coats of glaze. Time to simmer the rolls, one hour and a half.