BOILED TURKEY.
116. Draw your turkey, wash it clean, season it with salt, but no pepper. Make a force-meat of some cold veal finely minced, a little grated ham, pepper and salt to the taste; add also a little grated nutmeg and powdered mace. Fill the crop of the turkey with this force-meat, tie or skewer it well. Dredge flour over it, and wrap it in a napkin. Put it in a large pot with plenty of water which has been salted. Let it boil for about two hours, which will cook it sufficiently, unless it be a very large one.
Take it out of the napkin, place it on a large dish, garnish the edges of the dish with double parsley, and serve with a rich oyster sauce in a tureen.