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Turkey, Stuffed with Chicken

Bone a young chicken without injuring the skin. Draw the legs and wings inside, fill with freshly-made, nicely-seasoned sausagemeat, and make the body round and compact in form. Put it inside a boned turkey, fill all the empty spaces with sausage-meat, and truss the turkey firmly, restoring it as nearly as possible to its original form. Cover with buttered paper, and put it down before a clear fire, though at some distance from it. Baste liberally, and roast very slowly, or the inside of the turkey will be done enough before the heat has penetrated to the interior of the chicken. This dish is a great favourite with many of the English residents in Calcutta. It may be served hot or cold with the usual sauces, and in carving the turkey slices should be cut across the breast, so that each guest may have a share of turkey, chicken, and forcemeat. Time, two to three hours, according to the size of the birds.