made Plain and Eajy . , 7.t 
md half a nutmeg dried at a good distance from the fire, and 
pounded, with a little pepper and fait: mix all thefe well'to¬ 
gether, fill your turkey, fry them of a fine brown, and put it 
into a little pot that will juft hold it; lay four or five fkewers at 
the bottom of the pot, to keep the turkey from flicking ; put in 
a quart of good beef and veal gravy, wherein w'as boiled fpice 
and fweetfflerhs, cover it clofe, and let it flew half an hour ; 
then put in a glafs of red wine, one fpoonful of catchup, a 
large fpoonful of pickled mufhrooms, and a few frefh ones, if 
you have them, a few truffles and morels, a piece of butter as 
big as a walnut rolled in flour 5 cover it clofe, and let it flew 
half an hour longer ; get the little French rolls ready fried, 
take feme oyfters, and Aram the liquor from them, then put 
the oyfters and liquor into a fauce pan, with a blade of mace, 
a little white wine, and a piece of butter rolled in flour ; let 
them flew till it is thick, then All the loaves, lay the turkey in 
the difh, and pour the fauce over it. If there is any fat on the 
gravy take it off, and lay the loaves on each fide of the turkey. 
Garnifh with lemon when y®u haye no loaves, and take oyfters 
dipped in batter and fried. 
Note, The fame will do for any white fowl. 
A fowl a fa broife , 
TRUSS your fowl, with the leg turned into, the belly, fea- 
fan it both infide and out, with beaten mace, nutmeg, pepper, 
and fait, lay a layer of bacon at the bottom of a deep flew*pan, 
then a layer of veal, and afterwards the fowl, then put in an 
onion, two or three cloves (luck in a little bundle of fweet- 
herbs, with 3 piece of carrot, then put at the top a layer of 
bacon, another of veal, and a third of beef, cover it clofe, and 
let it (land over the fire for two or three minutes, then pour in 
a pint of broth, or hot water; cover it clofe, and let it flew an 
houf, afterwards take up your fowl, flrain the fauce, and after 
you have flammed off the fat, thicken it with a little piece of 
butter. You may add juft what you pleafe to the fauce. A ra- 
goo of fweet-herbs, cockscombs* truffles and morels, ox mufti- 
rooms, with force-meat balls, looks very pretty, or any of the 
fauces above, 
5:0 force a fowl\ 
T AKE a good fowl, pick and draw it, flit the fldn down th$ 
back, and take the flefh from the bones, mince it very final 1, 
and mix it with one pound of beef-fuet Hired* a pint of large 
" F 4 oyfters 
