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Boiled Turkey

Singe and draw a turkey and truss it as for boiling. Wrap the gird in a cloth, place it in a saucepan with plenty of hot water and remove the scum as it rises to the top; when the water boils move the saucepan to the side of the fire and let it simmer from one hour and a half to two hours, according to the size of the bird. When cooked drain the turkey, remove the cloth, put it on a hot dish, pour a small quantity of parsley and butter over it, and serve with a sauceboatful of sauce.

Boiled Turkey, English Style Select a very fine tender turkey of about five pounds in weight, singe and draw it, and truss with a needle from the wing to the leg. Place it in a soup pot, cook for one hour and remove it to a hot dish. Decorate the dish with one pint of cooked spinach, English style, and six slices of hot cooked lean ham. Serve with one-half breakfast cupful of hot broth poured over the turkey so as to keep it moist.