Chop half a head of celery very fine. Mix with it one quart of bread
crumbs, two scant table-spoonfuls of salt, half a teaspoonful of
pepper, two heaping table-spoonfuls of butter and two eggs. Stuff the
turkey with this; sew up and truss. Wring a large square of white
cotton cloth out of cold water, and dredge it thickly with flour. Pin
the turkey in this, and plunge into boiling water. Let it boil rapidly
for fifteen minutes; then set back where it will simmer. Allow three
hours for a turkey weighing nine pounds, and twelve minutes for every
additional pound. Serve with celery sauce. The stuffing may be made
the same as above, only substitute oysters for celery, and serve with
oyster sauce.


Boiled Turkey.

Clean and truss the same as for roasting. Rub into it two spoonfuls of
salt, and put into boiling water to cover. Simmer gently three hours,
if it weighs nine or ten pounds, and is tender. If old and tough it
will take longer. Serve with oyster, celery or egg sauce. Pour some of
the sauce over the turkey, and serve the rest in a gravy boat.


Roast Turkey.

Proceed the same with a turkey as with a chicken, allowing one hour
and three-quarters for a turkey weighing eight pounds, and ten minutes
for every additional pound.