356. Turkey with flat Sausage Cake.—Roast as before, fry thirty oval flat sausages (see Receipt), the same quantity of the same sized pieces of bacon, a quarter of an inch thick, make a border of mashed potatoes about the size of a finger, one inch inside the edge of the dish, dress your sausages and bacon on it as a crown alternately, put your turkey in the middle, and gravy over, or glaze, if handy; plain boiled tongue may, of course, be served with the turkey, or separate on a dish of greens; if any remains of tongue from a previous day, it may be served instead of the sausages, cut the same shape as sausages and warmed in a pan; if so, put a nice green Brussels sprout between each piece. Bread sauce is generally served with this dish; for my own part, I never eat it.
Boiled Turkey.—This is a dish I rarely have, as I never could relish it boiled as it generally is, by putting it into that pure and chaste element water, into which has been thrown some salt, the quantity of which differs as much as the individuals that throw it in. I often reflect to myself, why should this innocent and well-brought up bird have its remains condemned to this watery bubbling inquisition, especially when alive it has the greatest horror of this temperate fluid; it is really for want of reflection that such mistakes occur: the flavor of a roasted turkey, hot or cold, is as superior to the boiled as it is possible to be. But yet there is a kind of boiling which can be adopted, and which I sometimes practise, which makes a nice palatable dish, and the broth can be used for other purposes. I think, if you try it, you will never again resort to that bubbling system of salt and water. I proceed as follows:—