Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

two-eighths of an inch, sprinkle salt all over, place a piece of buttered paper on it, and put in a quick oven. Baste often and turn the bird over and round, if necessary. It takes from one hour and a half to two hours to cook a turkey, according to size, quality, and also according to the degree of heat. It is served with the gravy only, after having removed the fat, or with sauces, garnitures, and decorations, described for roasted chicken. _Oyster-Sauce._--When roasted or baked as directed, serve warm with an oyster-sauce. _With Currant Jelly._--Roast or bake it, and then serve it with currant-jelly. It is also served with a cranberry-sauce. _Stewed._--An old turkey is more tender stewed than cooked in any other way. The fleshy parts may be larded with salt pork, if found too lean. Put in a large stew-kettle half a pound of bacon cut in slices, four ounces of knuckle of veal, three sprigs of parsley, two of thyme, a bay-leaf, six small onions, one carrot, cut in four pieces, three cloves, one clove of garlic, salt, pepper, and then the turkey; wet with a pint of white wine, same of broth, cover as nearly air-tight as you can, place in a moderately heated oven or on a moderate fire, let simmer (not boil) about two hours and a half, then turn it over, put back on the fire or in the oven for another two hours and a half, after which dish the turkey; strain the sauce and put it back on the fire to reduce it to a jelly, which you spread on it, and serve. Many _connoisseurs_ prefer the turkey served thus when cold; it does not cost any thing to try it, and it is very handy for a grand dinner, as it may be prepared one or two days in advance, and is just as good, if kept in a refrigerator. _Stuffed with Chestnuts._--Roast chestnuts enough to fill the bird. Skin them and remove also the white skin under the outer one. Fill the turkey with them, after having cleaned