Choose fine fat ones. Some persons salt them slightly, for two days, others boil them without. Smother them with onions, or serve onion sauce.
Let it hang four days, and take care not to blacken it in singeing. It is usual to fill the crop of a turkey with forcemeat (see forcemeats), or with a stuffing of bread-crumbs, suet shred fine, a little parsley, thyme, and lemon peel, chopped fine, nutmeg, pepper, and salt, the whole mixed together by an egg. In America it is the practice to stuff turkeys with oysters chopped and mixed with bread-crumbs. About 4 would be sufficient. A large turkey, with the crop filled, requires two hours slow boiling; not filled, half an hour less; and a small hen turkey an hour. Serve with oyster or celery sauce, and either chine, bacon or tongue. The forcemeat may be enriched by grated tongue or ham, chopped veal, an anchovy and a little bit of eschalot. (See to hash, also grill.)
A full-sized one will boil in half an hour; an old one above an hour. Some use milk and water. Serve with onion sauce poured over; or a sauce made of melted butter, and the livers, previously boiled, and minced small, with a little parsley. Lay slices of lemon round the dish. Ham or Bacon.
Should be well washed and scraped, and old bacon soaked in cold water. After coming slowly to a boil, let a piece of 4 lbs. simmer by the fire two hours, if young and fresh cured, less time. Some cooks put fat bacon into hot water, and lean into cold. Take off the rind and set it before the fire to dry up the oozing fat. Strew bread-raspings over.
The main thing to be attended to is the previous soaking, and the requisite time must be left to the discretion of the cook, for, whereas one night would be sufficient for a small
