turkey with part of the stuffing, (the rest you may either boil or fry
to lay round it) dridge it with a little flour, tie it up in a cloth,
and boil it with milk and water: If it be a young turkey an hour will
boil it.

_How to make Sauce for the_ Turkey. Take a little small white gravy, a
pint of oysters, two or three spoonfuls of cream, a little juice of
lemon, and salt to your taste, thicken it up with flour and butter,
then pour it over your turkey, and serve it up; lay round your turkey
fry'd oysters, and the forc'd-meat. Garnish your dish with oysters,
mushrooms, and slices of lemon.


63. _How to make another Sauce for a_ Turkey.

Take a little strong white gravy, with some of the whitest sellery you
can get, cut it about an inch long, boil it whilst it be tender, and
put it into the gravy, with two anchovies, a little lemon-peel shred,
two or three spoonfuls of cream, a little shred mace, and a spoonful of
white wine; thicken it up with flour and butter; if you dislike the
sellery you may put in the liver as you did for chickens.


64. _How to roast a_ TURKEY.

Take a turkey, dress and truss it, then take down the breast-bone. _To
make Stuffing for the Breast_. Take beef-suet, the liver shred fine,
and bread-crumbs, a little lemon-peel, nutmeg, pepper and salt to your
taste, a little shred parsley, a spoonful or two of cream, and two
eggs. Put her on a spit and roast her before a slow fire; you may lard