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Stewed Turkey with Noodles

Singe, draw and truss a turkey with the legs turned in. Melt some bacon fat in a stewpan, put in the bird, cover the breast with thin slices of fat bacon and fry it over a moderate fire until nicely browned. Pour some broth in with the turkey to three-fourths its height, add two or three small onions, a bunch of sweet herbs, a piece of celery root, four or five cloves and eight or ten peppercorns. Boil the liquor for ten minutes, then move the pan to the side of the fire, place some hot ashes on the lid, and stew the turkey until cooked. Prepare a garnish of noodles, finishing it with butter and grated Parmesan cheese, then place it on a hot dish. Remove the string from the turkey and place it on the dish with the noodles. Skim and strain the cooking liquor, thicken it with tomato sauce and boil it for a few minutes. Pour a small quantity of the sauce over the bird, and serve it with the remainder of the sauce in a sauceboat.

Turkey, Toulouse Peel from two to three pounds of raw truffles, chop the trimmings with one-half pound of fresh bacon, place them in a mortar and pound them, passing the mixture through a fine hair sieve. Singe and draw the turkey, stuff it with the pounded mixture, truss it, fasten a sheet of buttered paper around, place it in a pan and roast it in a hot oven, basting now and then with butter. Ten minutes prior to taking the bird out remove the paper and let it brown, dusting it over with salt. Place some slices of toast on a hot dish, place the turkey on them, garnish with roasted quails at each side and the truffles, seasoned and boiled in white wine, at each end, and serve with a sauceboatful of rich gravy.

Game. Canvas-Back Duck When served the breast only is carved. Stick the fork straight and firmly into the middle of the breastbone, commence from the neck down to the back, straight to the backbone, and around the back; then from the point of starting around the collarbone. Cut the joint off the wing. Commence cutting again from the point of starting; carefully and gently carving off the entire breast so that no meat remains. Proceed precisely the same with the other side. When finished there will remain only the carcass. The more quickly the duck is cooked the finer flavored it will be; and the hot dish for serving and also hot plates should always be ready before the ducks are done. The ducks should never be overdone.