Page:Mrs Beeton's Book of Household Management.djvu/813

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Ingredients.—1 turkey, 1 to 2 lb. of sausage meat, 1 to 1½ lb. of veal forcmeat (see Forcemeats), 2 or 3 slices of bacon, 1 pint of good gravy. bread sauce (see Sauces, No. 180), fat for basting.

Method.—Prepare and truss the turkey. Fill the crop with sausage meat, and put the veal forcemeat inside the body of the bird. Skewer the bacon over the breast, baste well with hot fat, and roast in front of a clear fire or in a moderate oven from 1¾ to 2¼ hours, according to age and size of the bird. Baste frequently, and about 20 minutes before serving remove the bacon to allow the breast to brown. Remove the trussing strings, serve on a hot dish, and send the gravy and bread sauce to table in sauce-boats.

Time.—From 1¾ to 2¼ hours. Average Cost, 10s. to 16s. Seasonable from September to February.

Ingredients.—1 small turkey, 2 or 3 slices of bacon, 4 ozs. of butter, 2 onions sliced, 2 carrots sliced, 1 turnip sliced, a bouquet-garni (parsley, thyme, bay-leaf), 10 peppercorns, salt and pepper, 1 pint of oyster sauce (see "Sauces, No. 310"), stock.

Method.—Truss the bird as for roasting. Heat the butter in a stewpan, fry the turkey until the whole surface is well-browned, then remove it. Put in the vegetables, bouquet-garni, peppercorns and a good seasoning of salt, and add stock to nearly cover the whole. Replace the turkey, lay the slices of bacon on the breast, cover closely, and cook gently for about 2 hours, or until the turkey is quite tender. If preferred, brown sauce may be substituted for the oyster sauce, in which case the bird might be stuffed, as when roasted.

Time.—About 2 hours. Average Cost, 6s. 6d. to 8s. 6d., exclusive of the sauce. Sufficient for 8 persons. Seasonable September to February.

Ingredients,—1 turkey, 2 or 3 lb. of chestnuts, 1 to 1½ lb. of sausage