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Turkey, Stewed

A small turkey should be chosen for this dish. Stuff it, and truss it as for roasting. Dissolve two ounces of butter in a stewpan just large enough to hold the bird, and add two large slices of fat bacon cut into dice. Lay the bird in this, put it over a clear fire, and when it is brightly browned on one side turn it upon the other. Lift it out, drain it, and put it into another stewpan, with a bunch of parsley, a large blade of mace, and a clove of garlic or not, as preferred. Cover the bird with good stock, add a little pepper and salt, and let it simmer gently until it is half-cooked. Put in a glassful of Madeira, and let the turkey remain until done. Take it up, and put it on a dish in a hot oven, that it may retain its heat for a few minutes. Strain and skim the gravy, thicken with a little brown thickening, and let it boil a minute or two. Pour a little of it round the turkey, and send the rest to table in a tureen. Oyster sauce is an excellent accompaniment to this dish, and a boned and pounded anchovy and a small shallot may be advantageously added to the forcemeat with which the bird is stuffed. Time to stew the turkey, one hour and a half. Probable cost, 6s. to 12s. Sufficient for five or six persons.