Steamed Turkey.
Prepare the turkey as for roasting, and, if you have no steamer, put a gridiron upon the top of a pot of boiling water; lay the fowl upon it, invert a deep pan, as nearly as possible the size of the mouth of the pot, over it, stuff wet cloths into whatever space may be left between the pot and the pan, and keep the water at a hard boil, allowing twenty minutes for each pound of turkey. Two or three times, replenish the water by pulling away one of the cloths so as to leave an aperture large enough to admit the nose of the boiling tea-kettle. When the turkey is half done, lift the pan and turn it; replace the cloths and steam again. When it is done, lay upon a hot dish and baste with a mixture of melted butter and chopped parsley, anointing all parts of it well. Serve drawn butter in a boat, with a couple of boiled eggs chopped fine, stirred up in it. Save the giblets of the turkey for Monday’s soup.