Turkey Hen

The hen turkey is the female of the gobbler; it hatches on the ground and is very prolific. The meat of the hen turkey is far more delicate than that of the male, therefore it is more frequently selected for stuffing with truffles or chestnuts. In order to have it good it must be young and raised in the barn-yard. Its meat is better in winter time after leaving it hang for a certain period; it can be roasted or else cooked in its own gravy, both ways are excellent, but if old then it should be boiled. Wild turkeys abound principally in North America and feed on fruits and green acorns; their meat is far more delicate and succulent than that of the domestic turkey. The eggs are much liked either boiled or cooked in an omelet.