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Choosing and Trussing (Choose a plump bird and truss)

-Choose a plump bird, and truss it in the following manner.

After it has been carefully plucked, drawn and singed, skin the neck, and fasten the head under the wing; turn the legs at the TURKEY SOUP. first joint, and bring the feet close to the thighs, as a woodcock should be trussed, and do not stuff it.

Put it down to a bright fire, keep it well basted, and at first place a piece of paper on the breast to prevent its taking too much colour. About 10 minutes before serving, dredge it lightly with flour, and baste well; when nicely frothed, send it to table immediately, with a little gravy in the dish, and some in a tureen. If at hand, a few watercresses may be placed round the turkey as a garnish, or it may be larded.

TIME. About 1 hour.

TURNIPS, BOILED. be added and will be considered by most people an improvement.