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Roasted Turkey

Stuff two small hen turkeys with either mushrooms, chestnuts or oysters.

If mushrooms or chestnuts are used, boil them until tender, mince them with their liquor, mix with bread crumbs, butter, salt, pepper and cream. If oysters are used, parboil them slightly, mince them and use their liquor. Skewer legs of the turkeys close to the bodies, tuck their necks into the breast openings, spread the turkeys with a paste of butter and flour, add salt and pepper and cover with stalks of celery, using both the white and greenish-white parts. Add a little hot water to pan and baste frequently. Lay tiny sausages around the turkeys the last hour, remove celery to brown the turkeys.

Bake them two hours, then serve them on a platter neck to neck and garnish them with the sausages, watercress and lady apples, putting one cored apple on the end of each short drumstick.

Cook one tablespoon of butter with a teaspoon each of minced onion, carrot, parsley and celery, add a bit of thyme, tiny piece of bay leaf, a few peppercorns and three tablespoons of flour, when boiling add the strained liquor from the pan and the giblets boiled and minced.

Strain and serve in a boat. - Linda Hull Larned.