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Turkey, Stuffed with Sausage-Meat

Take a well-kept turkey weighing about eight pounds. Bone it according to the directions previously given, and draw out all the bones excepting those of the wings. Take about three pounds of fine sausage-meat, and one pound of veal forcemeat. If liked, sausage-meat only may be used, and in this case some minced herbs should be mixed with the seasoning. The sausage-meat should be rich with fat, and moistened with a little cold stock or water. Fill the empty places where the bones have been and the body of the bird with the sausage-meat. Draw the turkey to its original form, tie both ends of the bird and the ends of the legs securely, truss the bird firmly, and plump it well (see TURKEY, TRUSSED FOR ROASTING). Flour it, tie it to the spit, instead of sticking the hook into it, and let it be well supported by having a string tied once or twice round the body, as the stuffing will make the bird heavy. Put it down to a clear fire, but at some distance from it, and baste liberally until done enough. When this point is reached the steam will draw towards the fire. Flour and baste the bird again for a few minutes, take it up, send it to table on a hot dish, garnishing with sausage and forcemeat balls. Bread sauce may be served with the turkey, together with a little gravy made from the bones of the bird stewed down with stock, and a little seasoning. The appearance of the dish will be improved if the breast is evenly larded. A roasted turkey is very good stuffed with sausage-meat without being boned. Time to roast the turkey, nearly two hours. Probable cost, turkey, 6s. to 12s. Sufficient for five or six persons.