Roast Turkey with Chestnut Stuffing and Sauce.

Clean the turkey, and lard the breast. Throw fifty large chestnuts
into boiling water for a few minutes; then take them up, and rub off
the thin, dark skin. Cover them with boiling water, and simmer for one
hour; take them up, and mash fine. Chop one pound of veal and half a
pound of salt pork very fine. Add half of the chestnuts to this, and
add, also, half a teaspoonful of pepper, two table-spoonfuls of salt
and one cupful of stock or water. Stuff the turkey with this. Truss,
and roast as already directed. Serve with a chestnut sauce. The
remaining half of the chestnuts are for this sauce.


Boned Turkey.

Get a turkey that has not been frozen (freezing makes it tear easily).
See that every part is whole; one with a little break in the skin will
not do. Cut off the legs, in the joints, and the tips of the wings. Do
not draw the bird. Place it on its breast, and with a small, sharp
boning knife, cut in a straight line through to the bone, from the
neck down to that part of the bird where there is but little flesh,
where it is all skin and fat. Begin at the neck, and run the knife
between the flesh and the bones until you come to the wing. Then cut
the ligaments that hold the bones together and the tendons that hold
the flesh to the bones. With the thumb and fore-finger, _press_
the flesh from the smooth bone. When you come to the joint, carefully
separate the ligaments and remove the bone. Do not try to take the
bone from the next joint, as that is not in the way when carving, and
it gives a more natural shape to the bird. Now begin at the wish-bone,
and when that is free from the flesh, run the knife between the sides