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Roast Turkey

Singe, draw and truss a turkey, season it interiorly with salt and cayenne pepper, put in a baking-dish with the washed liver and gizzard, and sufficient water to make the gravy, and bake it in a brisk oven, basting frequently, When it begins to brown dredge it over with flour, turning it often so that each part can be equally browned. Cover the breast with a sheet of buttered paper. When cooked, cut the liver and gizzard up, place them in a small saucepan with a lump of butter and one teaspoonful of cream, and stir it over the fire until it is hot. Place the turkey on a hot dish, first removing the paper from the breast. Skim the fat off the gravy into the bakingpan, and strain it into the saucepan with the gizzard and liver. Pour the gravy over the turkey, and serve it while very hot.

Roasted Turkey, Financiere Style Prepare the bird as for roasting, season the interior with one teaspoonful of finely-chopped thyme and parsley, and a small quantity of mace, pepper and salt. Stuff the bird with veal forcemeat, make an incision down each side of the breast, and fill them with washed and sliced truffles. Put the bird in a deep dish, sprinkle a small quantity of cayenne pepper over it, and allow it to soak in wine for twelve hours. At the end of that time fasten a sheet of buttered paper over the bird, and roast it in a brisk oven from an hour and a half to two hours, according to the size of the bird. Baste it in the wine in which it marinaded until it is half cooked, and then continue basting it with butter. Pour the remainder of the wine into a saucepan with one breakfast cupful of rich, brown gravy, one tablespoonful of Indian soy, and the strained juice of one lemon, seasoning to taste with salt and pepper. When boiling, move the sauce to the side of the fire, and keep it simmering gently for fifteen or twenty minutes. When cooked, take the turkey up, remove the buttered paper, place it on a hot dish, pour the sauce round it, and serve. Roasted Turkey Stuffed with Bacon and Truffles.

Single, draw and truss a turkey. Wash and peel one and one-half pounds of truffles, chop them, place them in a mortar and pound them. Chop and pound an equal quantity of fat bacon, and mix it with the truffles. Stuff the bird with the mixture, cover the breast with a sheet of buttered paper, and roast it in the oven, basting it frequently with butter. When the bird is nearly done, remove the paper, dredge it over with flour, and baste with butter till nicely browned. When cooked place the turkey on a hot dish, pour a little rich, brown gravy over it, and serve with a sauceboatful of the same.