Modern cookery for private families

a garnish. It is usual to fold and fasten a sheet of buttered writing paper over the breast to prevent its being too much coloured: this should be removed twenty minutes before the bird is done. The forcemeat of chestnuts (No. 15, Chapter VIII.) may be very advantageously substituted for the commoner kinds in stuffing it, and the body may then be filled with chestnuts, previously stewed until tender in rich gravy, or simmered over a slow fire in plenty of rasped bacon, with a high seasoning of mace, nutmeg, and cayenne, until they are so; or, instead of this, well-made chestnut sauce, or a dish of stewed chestnuts, may be sent to table with the turkey. _Obs. 1._—Baron Liebig’s improved method of roasting will be found at p. 171, and can be followed always instead of the directions given here. 1-1/2 to 2-1/2 hours. _Obs. 2._—A turkey should be laid at first far from the fire, and drawn nearer when half done, though never sufficiently so to scorch it; it should be _well_ roasted, for even the most inveterate advocates of underdressed meat will seldom tolerate the taste or _sight_ of partially-raw poultry TO BOIL A TURKEY. [Illustration: Turkey for boiling. ] A delicate but plump hen-turkey of moderate size should be selected for boiling. Free the skin most carefully from all the stumps, and draw the bird, using the greatest precaution not to break the gall bladder; singe it with writing paper, take off the head and neck, cut through the skin round the first joint of the legs, and draw them off: this is best accomplished by fastening the feet to a strong hook, and then pulling the bird away from it. Wash it exceedingly clean, and then wipe it dry, fill the breast with the forcemeat No. 1 or 2 of Chapter VIII., or with the oyster, chestnut, or French forcemeat, of which the receipts are given in the same chapter. In trussing it draw the legs into the body, break the breast-bone, and give the turkey as round and plump an appearance as can be.