The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

with gravy in the dish and garnish with nice fresh water-cresses. A turkey weighing five pounds will require about three quarters of an hour to roast, and so on in proportion, but one of that size is quite large enough for a roast second course; but if before a small fire an hour and a quarter, or if a larger turkey an hour and twenty minutes. No. 940. _Turkey Barded._ Truss a turkey as described in the last, have a square piece of fat bacon the eighth of an inch in thickness and large enough to cover the breast, upon which tie it with packthread; roast and serve as in the last, taking away the packthread but leaving the bacon; it will require a little longer to roast as the bacon prevents the fillets from being done so soon. No. 941. _Turkey Larded._ Lard the breast of a young turkey as you would a noix de veau (No. 565), (only cut the bacon finer), to facilitate the larding, dip the breast in a stewpan of boiling water, or pass it a minute over the flame of a charcoal fire to set the skin to the flesh, place it down to roast but do not butter it over the larded part; serve with gravy and water-cresses in a dish as before. No. 942. _Dindonneau truffé à la Périgord._ This dish is sometimes served as a roast in the second course, but very seldom in this country. Proceed exactly as for the remove (No. 524), but choose a very small turkey, for what would look noble in the first course would appear vulgar in the second. No. 943. _Dindonneau farci._ Have a young turkey, but do not let its weight exceed six pounds, have ready one pound of veal forcemeat with which mix six truffles in small dice and half a pound of fat livers previously blanched, season well, then stuff the breast and interior of the turkey, fasten the skin over to the backbone, (but not too tight,) with a packing-needle and string, and roast in vegetables as for the removes;