Modern cookery for private families

with the ham when either is liked, but their flavour is not, we think, appropriate to poultry. The turkey may be partially filled with the forcemeat No. 1 or 3 of Chapter VIII., and the sausage-meat may then be placed on either side of it. Hen turkey between 7 and 8 lbs. weight, boned, filled with sausage-meat, 3 to 4 lbs.; or with forcemeat No. 1, or with No. 3, Chapter VI., 1 lb. (that is to say, 1 lb. of bread-crumbs, and the other ingredients in proportion.) Sausage-meat, 2 to 3 lbs. roasted 1-3/4 hour. _Obs._—When a common spit is used for the turkey, it must be fastened _to_, and not put _upon_ it. Bread sauce can be served with the bird, or not, at pleasure. It will be found an improvement to moisten the sausage-meat with two or three spoonsful of water: it should be finely minced, well spiced, and mixed with herbs, when the common forcemeat is not used in addition. In preparing it a pound and a quarter of fat should be mixed with each pound of the lean. To give the turkey a very good appearance, the breast may be larded by the directions of page 181. TURKEY À LA FLAMANDE, OR, DINDE POUDRÉE. Prepare as for boiling a fine well-kept hen turkey; wipe the inside thoroughly with a dry cloth, but do not wash it; throw in a little salt to draw out the blood, let it remain a couple of hours or more, then drain and wipe it again; next, rub the outside in every part with about four ounces of fine dry salt, mixed with a large tablespoonful of pounded sugar; rub the turkey well with these, and turn it every day for four days; then fill it entirely with equal parts of choice sausage-meat, and of the crumb of bread soaked in boiling milk or cream, and wrung dry in a cloth; season these with the grated rind of a large lemon and nutmeg, mace, cayenne, and fine herbs, in the same proportion as for veal forcemeat (No. 1, Chapter VIII).