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Turkey, Truffled, with Perigueux Sauce

Pick, draw, and singe a fat hen-turkey; scald the feet to facilitate rubbing off the skin, and cut off the neck, leaving the crop skin as large as possible. Clean and peel three pounds of truffles, and cut them into one and a half inch balls, reserving the trimmings. Put one pound and a half of grated fat bacon in a frying-pan, with three bay-leaves, two whole shallots, a sprig of thyme, a clove of garlic, and salt and pepper to season. Cook the bacon till tender on a slow fire, then let it cool; strain it into a basin containing the truffles and part of the chopped truffle trimmings (the other part being reserved for the Perigueux sauce). When quite cold, fill the turkey with this stuffing, and truss it as for boiling; cover it with thin slices of fat bacon, and wrap it in a sheet of buttered paper. Put it in a large stewpan, or braising-pan, pour in three pints of mirepoix (see MIREPOIX) and half a bottle of Madeira. When the turkey is done, drain, untie, and dish it; pour some Perigueux sauce (see PERIGUEUX SAUCE) over it, and serve some in a boat.