ROAST TURKEY
Select a fat turkey, draw, singe, and wash it. Save the giblets; wash and clean them and put them on in water to boil. Dress the turkey, season with salt and pepper, and before placing in the oven pour over it hot melted butter to close the skin. Pour in a little water and roast about two and a half hours, basting frequently.
Chop the giblets when tender. Brown a little butter and flour, add salt, pepper, the chopped giblets and the water in which they have been cooked. To this add the gravy in the roasting-pan and serve the whole as a gravy.