70 The Art of Cookery 5 
To drefs a turkey or fowl to perfection. 
BONE them, and make a force-meat thus : take the fkfh of 
a fowl, cut it fmall, then take a pound of veal, beat it in a 
mortar, with half a pound of beef-fuer, as much crumbs of 
bread, fome mufhrooms, truffles and morels cut fmall, a few 
fweet-herbs and parfley, with fome nutmeg, pepper, ;and fait, 
a little mace beaten, fome lemon-peel cut fine ; mix all thefe to¬ 
gether, with the yolks of two eggs, then fill your turkey, and 
roaft it. This will do for a large turkey, and fo in proportion 
for a fowl. Let your fauce be good gravy, with mu (brooms, 
truffles and morels in it: then garnifh with lemon, and for 
riety fake you may lard your fowl or turkey, 
To / few a turkey brown. 
TAKE your turkey, after it is nicely picked and drawn, fill 
the (kin of the bread with force meat, and put an anchovy, 
a fhalot, and a little thyme in the belly, lard the breaft with 
bacon, then put a good piece of butter in the ftew-pan, flour 
the turkey, and fry it juft of a fine brown ; then take it out, 
and put it into a deep ftew-pan, or little pot, that will juft: 
hold it, and put in as much gravy as will barely cover it, a glafs 
of red wine, fome whole pepper, mace, two or three cloves, 
and a little; bundle of fweet-herbs; cover it clofe, and flew 
it for an hour, then take up the turkey, and keep it hot cover- 
cd by the fire, and boil the fauce to about a pint, ftraia it oft, 
add the yolks of two eggs, and a piece of butter rolled in flour ; 
ftir it till it is thick, and then lay your turkey in the difh^ and 
pour your fauce over it You may have ready fome little French 
loaves, about the bignefs of an egg, cut off’'the tops, and talc^ 
out the crumb ; then fry them of a fine brown, fill them with 
flawed oyfters, lay them round the dilb, and garnifh with le¬ 
mon. 
To few a turkey brown the nice way. 
BONE it, and fill it with a force-meat made thus: take the 
flefh of a fowl, haff a poupd of veal, and the flefh of two 
pigeons, with a well-pickled or dry tongue, peel if, and 
chop it all together, then beat in a mortar, with the marrow 
of a beef bone, or a pound of the fat of a loin of veal; fea- 
ion it with two or three blades of mace* two or three cloves* 
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