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Classic
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page 74
these ingredients, on a slow fire, and let them cook for an hour, stirring them
occasionally, with a wooden spoon. Mash them all up and let it get cool; when
cool, stuff the turkey full of the truffle dressing, and fill the crop also; sew
it up carefully, and tie it with a string, then truss the turkey, and if time
allows, put it away for the next day. It should then be roasted, keeping it well
basted with the liquor the truffles were boiled in, and butter added to it.
BOILED TURKEY AND CELERY SAUCE
Draw a fine, young turkey hen, and remove the angular part of the breast bone;
take two pounds of fat veal dressing and stuff the turkey with it. Put over the
fire to cook the veal, bones, and turkey giblets, to make some white soup stock;
season this and let it boil until you want to put the turkey on to cook. Now
truss your turkey and put it in a boiling pot with a carrot, two onions, a head
of celery, and a bunch of sweet herbs; now pour over the turkey the stock from
the veal and giblets; cover with it, if enough; if not, put in water to cover it
and set it to boil; when it has boiled one hour, put it on the back of the
stove, and let it simmer and braise, until dinner. Take off any strings that may
look badly; dish it up. Pour over it a well-made puree of celery, or oyster
sauce, and send to table. This is an elegant mode of serving turkey.
BOILED TURKEY WITH OYSTER SAUCE
Clean and truss it the same as for baking. Stuff the turkey with oysters, bread
crumbs, butter and mace, all mixed and seasoned. Put it on the fire in a kettle
of
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