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Turkey To Boil

(Poultry.) - (The Lady's Own Cookery Book)







Fill a large turkey with oysters; take a breast of veal, cut in olives;

bone it, and season it with pepper, salt, nutmegs, cloves, mace,

lemon-peel, and thyme, cut small; take some lean veal to make forcemeat,

with the ingredients before mentioned, only adding shalot and anchovies;

put some in the olives and some in the turkey, in a cloth; roast or bake

the olives. Take three anchovies, a little pepper, a quarter of a pint

of gravy, as much white wine; boil these with a little thyme till half

is consumed; then put in some butter, meat, oysters, mushrooms, fried

balls, and bacon; put all these in a pan, and pour on the turkey; lay

the olives round, and garnish the dish with pickles and lemon. If you

want sauce, add a little gravy, and serve it up.











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