Turkey, to boil.
Fill a large turkey with oysters; take a breast of veal, cut in olives; bone it, and season it with pepper, salt, nutmegs, cloves, mace, lemon-peel, and thyme, cut small; take some lean veal to make forcemeat, with the ingredients before mentioned, only adding shalot and anchovies; put some in the olives and some in the turkey, in a cloth; roast or bake the olives. Take three anchovies, a little pepper, a quarter of a pint of gravy, as much white wine; boil these with a little thyme till half is consumed; then put in some butter, meat, oysters, mushrooms, fried balls, and bacon; put all these in a pan, and pour on the turkey; lay the olives round, and garnish the dish with pickles and lemon. If you want sauce, add a little gravy, and serve it up.
Turkey, with Oysters.
Boil your turkey, and serve with the same sauce as for pullets, only adding a few mushrooms.
Turkey à la Daube.
Bone a turkey, and season it with pepper and salt; spread over it some slices of ham, over them some forcemeat, over that a fowl, boned, and seasoned as the turkey, then more ham and forcemeat, and sew it up. Cover the bottom of a stewpan with veal and ham cut in slices; lay in the turkey breast downward: chop all the bones to pieces, and lay them on the turkey; cover the pan close, and set it over the fire for five minutes. Put as much clear broth as will cover it, and let it do for two hours. When it is more than half done, put in one ounce of the best isinglass and a bundle of sweet-herbs; skim off all the fat, and, when it is cold, break it with whites of eggs as you do other jelly. Put part of it into a pan or mould that will hold the turkey, and, when it is cold, lay the turkey upon it with the breast downward; then cover it with the rest of the jelly. When you serve it, turn it out whole upon the dish.
Roasted Turkey, delicate Gravy for.
Prepare a very rich brown gravy with truffles cut in it; slit the skins off some chesnuts with a knife, and fry them in butter till thoroughly done, but not burned, and serve them whole in the sauce. There may be a few sausages about the turkey.