Turkey Truffled and Garnished with Black Olives

Have a fine fat tender turkey weighing about eight or ten pounds; truffle it three days before-hand with two pounds of leaf lard, three bay leaves, thyme, salt, pepper, a very little crushed and chopped garlic, and two chopped up shallots. Peel three pounds of truffles, chop up the parings, and place all together in a vessel, cutting the large truffles into pieces. Strain the melted lard over these and let get cold, stirring the whole well together with a gill of brandy, and season. Fill up the turkey with this and insert a slice of thin fat pork between the breast skin and the meat; place on this fat pork slices of truffle. Truss for roasting (No. 179) and wrap in buttered paper; lay it on a cradle spit (Fig. 116), and cook for an hour and a half to two hours, basting frequently; unwrap it fifteen minutes before serving; salt and let acquire a good color. Dress on a long dish, garnish around with black olives, and serve separately some clear gravy (No. 404) taken from the drippings well skimmed and strained.