Take a large turkey and truss it; take down the breast-bone, and stuff
it in the breast with some stuffing, as you did the roast turkey, lard
it with bacon, then rub the skin of the turkey with the yolk of an egg,
and strow over it a little nutmeg, pepper, salt, and a few
bread-crumbs, then put it into a copper-dish and fend it to the oven;
when you dish it up make for the turkey brown gravy-sauce; shred into
your sauce a few oysters and mushrooms; lay round artichoke-bottoms
fry'd, stew'd pallets, forc'd-meat-balls, and a little crisp bacon.
Garnish your dish with pickled mushrooms, and slices of lemon.

This is a proper dish for a remove.


67. POTTED TURKEY.

Take a turkey, bone her as you did for the pie, and season it very well
in the inside and outside with mace, nutmeg, pepper and salt, then put
it into a pot that you design to keep it in, put over it a pound of
butter, when it is baked draw from it the gravy, and take off the fat,
then squeeze it down very tight in the pot; and to keep it down lay
upon it a weight; when it's cold take part of the butter that came from
it, and clarify a little more with it to cover your turkey, and keep it
in a cool place for use; you may put a fowl in the belly if you please.

Ducks or geese are potted the same way.


68. _How to jugg_ PIGEONS.

Take six or eight pigeons and truss them, season them with nutmeg,