Take a large turkey and truss it; take down the breast-bone, and stuff it in the breast with some stuffing, as you did the roast turkey, lard it with bacon, then rub the skin of the turkey with the yolk of an egg, and strow over it a little nutmeg, pepper, salt, and a few bread-crumbs, then put it into a copper-dish and fend it to the oven; when you dish it up make for the turkey brown gravy-sauce; shred into your sauce a few oysters and mushrooms; lay round artichoke-bottoms fry'd, stew'd pallets, forc'd-meat-balls, and a little crisp bacon. Garnish your dish with pickled mushrooms, and slices of lemon. This is a proper dish for a remove.
Singe and clean the turkey the same as chicken. Fill with plain bread stuffing or chestnut stuffing. Tie down the legs and rub entire surface with salt and let stand overnight. Next morning place in large drippings or roasting-pan on rack and spread breast, legs and wings with one-third cup of fat creamed and mixed with one-fourth cup of flour. Dredge bottom of pan with flour. Place in a hot oven and when the flour on the turkey begins to brown, reduce the heat and add two cups of boiling water or the stock in which the giblets are cooking, and baste with one-fourth cup of fat and three-fourths cup of boiling water. When this is all used, baste with the fat in the pan. Baste every fifteen minutes until tender; do not prick with a fork, press with the fingers; if the breast meat and leg are soft to the touch the turkey is done. If the oven is too hot, cover the pan; turn the turkey often, that it may brown nicely. Remove strings and skewers and serve on hot platter. Serve with giblet sauce and cranberry sauce. If the turkey is very large it will require three hours or more, a small one will require only an hour and a half.
Two eggs, three ounces of butter, three ounces of flour, three ounces of pounded sugar. Well whisk the eggs, put them into a basin and stir to them the butter, which should be beaten to a cream; add the flour and sifted sugar gradually, and then mix all well together. Butter a baking sheet, and drop on it a teaspoonful of the mixture at a time, leaving a space between each. Bake in a cool oven; watch the pieces of paste, and, when half done, roll them up like wafers and put in a small wedge of bread or piece of wood, to keep them in shape. Return them to the oven until crisp. Before serving, remove the bread, put a spoonful of preserve in the widest end, and fill up with whipped cream. This is a very pretty and ornamental dish for the supper-table, and is very nice and very easily made. [Illustration: STIRRING THE CRANBERRY SAUCE.]
