y, lock her
up till she has laid every morning. They usually begin to lay in March,
and set in April. Feed them near the hen-house, and give them a little
meat in the evening, to accustom them to roosting there. Fatten them
with sodden oats or barley for the first fortnight; and the last
fortnight give them as above, and rice swelled with warm milk over the
fire twice a day. The flesh will be beautifully white and fine
flavoured. The common way in Norfolk is to cram them, but they are so
ravenous that it seems unnecessary, if they are not suffered to wander
far from home, which keeps them lean and poor.--When fat turkeys are to
be purchased in the market, in order to judge of their quality it is
necessary to observe, that the cock bird when young has a smooth black
leg, and a short spur. If fresh and sweet, the eyes are full and bright,
and the feet moist and supple. If stale, the eyes will be sunk, and the
feet stiff and dry. The hen turkey is known by the same rules; but if
old, the legs will be red and rough.

TURKEY PATTIES. Mince some of the white part, and season it with grated
lemon, nutmeg, salt, a dust of white pepper, a spoonful of cream, and a
very small piece of butter warmed. Fill the patties, and bake them.

TURKEY PIE. Break the bones, and beat the turkey flat on the breast.
Lard it with bacon, lay it into a raised crust with some slices of bacon
under it, and well seasoned with salt, pepper, nutmeg, whole cloves, and
bay leaves. Lay a slice of bacon over it, cover it with a crust, and
bake it. When baked, put a clove of garlic or shalot into the whole in
the middle of the crust, and let it stand till cold. The turkey may be
boned if preferred. Duck or goose pie may be made in the same manner.

TURKEY SAUCE. Open some oysters into a bason, and pour the liquor into a
saucepan as soon as it is settled. Add a little white gravy, and a
tea-spoonful of lemon pickle. Thicken it with flour and butter, boil it
a few minutes, add a spoonful of cream, and then the oysters. Shake them
over the fire, but do not let them boil. Or boil some slices or fine
bread with a little salt, an onion, and a few peppercorns. Beat it well,
put in a bit of butter, and a spoonful of cream. This sauce eats well
with roast turkey or veal.

TURKISH YOGURT. Let a small quantity of milk stand till it be sour, then
put a sufficient quantity of it to new milk, to turn it to a soft curd.
This may be eaten with sugar only, or both