better to let the poulterer do it; when boned it must be filled with a
fine forcemeat, which may be varied in several ways, the basis should
be according to the receipt given for veal stuffings, forcemeats,
sausage meat, tongue, and mushrooms added as approved. When boiled it
is served with any fine white sauce, French cooks use the velouté or
béchamel. When roasted, a cradle spit is very convenient, but if there
is not one the turkey must be carefully tied to the spit.

* * * * *

FOWLS BONED AND FORCED.

The above directions serve also for fowls.

* * * * *

A SAVOURY WAY OF ROASTING A FOWL.

Fill it with a fine seasoning, and just before it is ready for
serving, baste it well with clarified veal suet, and sprinkle it
thickly with very dry crumbs of bread, repeat this two or three times;
then place it in the dish, and serve with a fine brown gravy well
flavored with lemon juice; delicate forcemeat fritters should be also
served in the dish.

* * * * *

BOILED FOWLS.

Are served with a fine white sauce, and are often garnished with