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Boiled Turkey with Celery Sauce

If a turkey dressed in this way is not well managed it will be quite tasteless. It should be well trussed and tied, or else the legs and wings will be disarranged during the process of boiling. When the turkey has been cleaned, fill it with celery stuffing the same as directed for a roast turkey, putting a little of the stuffing in the breast also; and sew it up very securely. Wring a large square of cotton cloth out of cold water, and dredge the cloth thickly with flour. Pin the turkey in . this cloth, and plunge it in boiling water. Allow twenty minutes boiling to every pound; boil rapidly the first fifteen minutes, and then gently simmer until tender. Place the turkey, when done, on a platter, remove the cloth and skewers, drain well, and serve with celery sauce.