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Turkey, Agriculteur

Procure a small, tender turkey of about six or seven pounds, cut off head and feet, singe, draw and wipe. Cut the liver, heart, gizzard and lungs in small square pieces. Place in a small saucepan with an ounce of chopped raw ham and a small chopped white onion, pour in a tablespoon melted butter and briskly brown for six minutes, occasionally stirring meanwhile, then add two ounces raw rice, a bean chopped garlic, half a teaspoon freshly chopped parsley, a crushed, peeled, fresh red tomato, two gills water, a half teaspoon salt, two saltspoons white pepper and a saltspoon ground thyme. Mix all well together and boil for ten minutes, then add an egg yolk and sharply mix again for a minute. Remove, stuff turkey with the force, truss, place it in a large saucepan with six each small new carrots and turnips, six small white onions and two small, clean stalks celery. Tie in a bunch one leek, two branches parsley, one branch chervil, two bay leaves, two cloves, a sprig thyme, and add to turkey. Pour in enough water to cover, season with a tablespoon salt and half teaspoon pepper, cover pan and gently boil for forty-five minutes, then add six even-sized, small, peeled potatoes and let boil for forty-five minutes longer. Lift up turkey, place on a large dish, untruss, dress vegetables around, except the bouquet, pour a little of the broth and sprinkle a little parsley over, and serve with one and a half gills hot tomato sauce separately.

N. B. Strain the broth into a stone jar and use for white broth.