your turkey with fat bacon; if the turkey be young, an hour and a
quarter will roast it. For the sauce, take a little white gravy, an
onion, a few bread-crumbs, and a little whole pepper, let them boil
well together, put to them a little flour and a lump of butter, which
pour upon the turkey; you may lay round your turkey forc'd-meat-balls.

Garnish your dish with slices of lemon.


65. _To make a rich_ TURKEY PIE.

Take a young turkey and bone her, only leave in the thigh bones and
short pinions; take a large fowl and bone it, a little shred mace,
nutmeg, pepper and salt, and season the turkey and fowl in the inside;
lay the fowl in the inside of the low part of the turkey, and stuff the
breast with a little white stuffing, (the same white stuffing as you
made for the boiled turkey,) take a deep dish, lay a paste over it, and
leave no paste in the bottom; lay in the turkey, and lay round it a few
forc'd-meat-balls, put in half a pound of butter, and a jill of water,
then close up the pie, an hour and a half will bake it; when it comes
from the oven take off the lid, put in a pint of stew'd oysters, and
the yolks of six or eight eggs, lay them at an equal distance round the
turkey; you must not stew your oysters in gravy but in water, and pour
them upon your turkey's breast; lay round six or eight artichoke-bottoms
fry'd, so serve it up without the lid; you must take the fat out of the
pie before you put in the oysters.


66. _To make a_ TURKEY _A-la-Daube_.