ender, and
put it into the gravy, with two anchovies, a little lemon-peel shred,
two or three spoonfuls of cream, a little shred mace, and a spoonful of
white wine; thicken it up with flour and butter; if you dislike the
sellery you may put in the liver as you did for chickens.

64. _How to roast a_ TURKEY.

Take a turkey, dress and truss it, then take down the breast-bone. _To
make Stuffing for the Breast_. Take beef-suet, the liver shred fine,
and bread-crumbs, a little lemon-peel, nutmeg, pepper and salt to your
taste, a little shred parsley, a spoonful or two of cream, and two
eggs. Put her on a spit and roast her before a slow fire; you may lard
your turkey with fat bacon; if the turkey be young, an hour and a
quarter will roast it. For the sauce, take a little white gravy, an
onion, a few bread-crumbs, and a little whole pepper, let them boil
well together, put to them a little flour and a lump of butter, which
pour upon the turkey; you may lay round your turkey forc'd-meat-balls.

Garnish your dish with slices of lemon.

65. _To make a rich_ TURKEY PIE.

Take a young turkey and bone her, only leave in the thigh bones and
short pinions; take a large fowl and bone it, a little shred mace,
nutmeg, pepper and salt, and season the turkey and fowl in the inside;
lay the fowl in the inside of the low part of the turkey, and stuff the
breast with a little white stuffing, (the same white stuffing as you
made for the boiled turkey,) take a deep dish, lay a paste over it, and
leave no paste in the bottom; lay in the turkey, and lay round it a few
forc'd-meat-balls, put in half a pound of butter, and a jill of water,
then close up the pie, an hour and a half will bake it; when it comes
from the oven take off the lid, put in a pint of stew'd oysters, and
the yolks of six or eight eggs, lay them at an equal distance round the
turkey; you must not stew your oysters in gravy but in water, and pour
them upon your turkey's breast; lay round six or eight artichoke-bottoms
fry'd, so serve it up without the lid; you must take the fat out of the
pie before you put in the oysters.

66. _To make a_ TURKEY _A-la-Daube_.

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 co