A turkey thus prepared may be either boiled or roasted; there are
directions for boning poultry which might be given, but it is always
better to let the poulterer do it; when boned it must be filled with a
fine forcemeat, which may be varied in several ways, the basis should
be according to the receipt given for veal stuffings, forcemeats,
sausage meat, tongue, and mushrooms added as approved. When boiled it
is served with any fine white sauce, French cooks use the velouté or
béchamel. When roasted, a cradle spit is very convenient, but if there
is not one the turkey must be carefully tied to the spit.

TURKEY AND DRESSING. MRS. U. F. SEFFNER. TURKEY SOUP facebooktwittergoogle_plusredditpinterestlinkedinmail