Spring Turkey with Water-Cress—Roasted or Broiled

Draw a young spring turkey, singe and truss, bard it with thin slices of fat pork and let roast for half to three-quarters of an hour at a moderate, but well regulated fire, basting it over frequently with butter, at the last moment salt it over, remove, untruss and lay it on an oval dish pouring over a little of the dripping-pan fat well skimmed and strained through a sieve. Surround it with water-cress seasoned with salt and vinegar.

Broiled Spring Turkey.—Should it be a small young one, then prepare it the same as a chicken, the time of cooking depending upon its size; when done and of a fine color, dress on a hot dish and pour over some lightly melted maitre d'hotel butter (No. 581).