TURKEY.
Tame and wild are prepared and served alike.
The legs of a young hen-turkey are black; the cock has small spurs, and also black legs.
The shorter the neck the better and fatter the bird.
An old hen has red and rough legs; the cock also has long spurs.
The fatter they are the better; they cannot be too fat. The broader the breast the better; the skin must be white.
It is fresh enough as long as the legs are not stiff.
Boiled.—Clean and prepare turkey as directed for poultry.
Put in a stewpan, large enough to hold a turkey, a piece of butter the size of a duck's egg, also a teaspoonful of chopped parsley, same of green onions, and four or five mushrooms; set it on a good fire, and, as soon as the butter is hot, lay the turkey in; turn over now and then till of a fine golden color, then take it from the pan, cover the breast with slices of bacon tied with twine, and put it back in the pan; add a pinch of allspice, six small onions, salt, pepper, a glass of white wine, and a pint of broth; simmer till cooked, dish it, strain the sauce on it, and serve. It takes about two hours to cook a turkey of middling size. A little warm broth should be added, in case the sauce boils away during the cooking.