Modern cookery for private families

Sew the turkey up very securely, and when trussed, roll it in a cloth, tie it closely at both ends, put it into boiling water, and boil it very gently between three and four hours. When taken up, sprinkle it thickly with fine crumbs of bread, mixed with plenty of parsley, shred extremely small. Serve it cold, with a sauce made of the strained juice and grated rind of two lemons, a teaspoonful of made mustard, and one of pounded sugar, with as much oil as will prevent its being more than pleasantly acid, and a little salt, if needed; work these together until perfectly mixed, and send them to table in a tureen. This receipt was given to us abroad, by a Flemish lady, who had had the dish often served with great success in Paris. We have inserted it on her authority, not on our own experience; but we think it may be quite depended on. TO ROAST A TURKEY POULT. [The turkey-poult is in season whenever it is of sufficient size to serve. In the earlier spring months it is very high in price, but in summer, and as the autumn advances, may be had at a more reasonable cost. The great demand for turkeys in England towards Christmas, and the care which they require in being reared, causes them to be brought much less abundantly into the markets when young, than they are in foreign countries; in many of which they are very plentiful and very cheap.] A turkey-poult or half grown turkey, makes a delicate roast, which some persons much prefer to the full-grown bird. It is served with the head on, but is generally in other respects trussed like a capon or a large fowl, except for fashionable tables, for which it is sometimes arranged with the legs twisted back at the first joint, and the feet brought close to the thighs in the same manner as those of a woodcock. It should be well basted with good butter, and will require from an hour to an hour and a quarter’s roasting. If for