ROAST TURKEY.
115. Draw your turkey and prepare it for roasting in the same manner as chickens. Make a dressing of bread crumbs, some onions finely minced, pepper, salt, and a little sweet marjoram, with enough butter to make the crumbs adhere together; rub the inside of the turkey with pepper and salt, fill it with this dressing, season the outside with salt and pepper, truss it firmly, put it on the spit, dredge some flour over it, and place it before the fire; baste it with butter while it is cooking. Clean the giblets, boil them in very little water, with some salt. When the turkey is done take it up, pour the liquor the giblets were boiled in, into the gravy which fell from it, chop up the liver and put it in with some butter rolled in flour to thicken the gravy, and more pepper and salt. Serve it hot, with the gravy in a small tureen. A very good dressing may be made of potatoes boiled and finely mashed with onion, pepper and salt, and plenty of butter. Some fill the crop with bread and the inside with potatoes.