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

and prepared it; when about half full, put in it also from four to six ounces of butter; finish the filling with chestnuts; sew it up, truss it as directed, and roast or bake it. Serve with the gravy only. _Stuffed with Truffles._--Chop fine about four ounces of truffles, and put them in a stewpan with about a pound of salt pork cut in dice; set it on a moderate fire; add salt, pepper, a little grated nutmeg, a bay-leaf, a pinch of allspice, and a pinch of dried thyme; when hot, add also about two pounds of truffles, boil fifteen minutes, tossing now and then, and take from the fire. When nearly cool, put the whole in the turkey and sew it up; leave it thus, if fresh, four days in winter and one or two in summer; if not fresh, leave it a shorter time. _Roast_ or _bake_ it as directed above, and serve with the gravy, freed from the fat part. This dish is considered exquisite by epicures. _Stuffed with Sausage-meat._--Proceed as for chicken stuffed, in every particular. _With Salt Pork._--Place thin slices of salt pork on the breast of a prepared turkey, covering it entirely, and fastening the slices with twine; then the turkey is roasted or baked, and served with the gravy. The slices may be removed a little before taking from the fire, in order to color the meat. _Boned._--Buy a good turkey, neither too old nor too fat, and picked dry. Singe the bird, but do not draw it. Cut the neck off about one inch and a half from the body. Cut also the wings off just above the second joint, and the legs just above the first joint; the third joint is the one nearest the body. Split the skin from the end of the neck to the rump; use a small sharp-pointed knife; commence to run the knife between the bones and flesh, on one side, till you come to the third joint of the wings and legs. By twisting and raising both wings and leg, but one at a