357. Boiled Braised Turkey.—I truss it thus: Cut the neck, leaving the skin on; cut the legs off; then run the middle finger into the inside, raise the skin of the legs, and put them under the apron of the turkey, put the liver and gizzard in the pinions, turn the small end of the pinions on the back, run a packing-needle with string through the joint of the wing and middle joint of the leg, and through the body, and out at the opposite leg and wing, bring it round and tie it on the back, then run the needle and string through the ends of the legs or drumstick, press it through the back, and tie strongly; it is then ready. When the turkey is trussed, I then stuff it; and if I intend to have oyster sauce with it, I chop about two dozen of them into small dice and mix them with the stuffing, and place inside the breast. I then rub the breast with half a lemon, and put it into a two-gallon pan, and cover it with cold water, in which I add two ounces of butter, one ounce of salt, four onions, a stick of celery, one carrot, two turnips sliced, a large bouquet of parsley, two bay-leaves, two sprigs of thyme; set it on the fire, when beginning to boil, skim it, let it simmer two hours, or more if large; try the breast with a needle, if it goes in and out easily it is done; take it out and set it on a dish to drain, remove the string, serve on a fresh dish with a pint of good thick oyster sauce over it; by omitting the oysters in stuffing, you may serve the turkey with celery sauce, Jerusalem sauce, tomato ditto, mushroom ditto, or good parsley and butter; and, as an accompaniment, a piece of about two pounds of nice streaked bacon, which has been boiled with the turkey, and from which you have removed the skin, and serve on some greens, or Brussels sprouts, over which you have thrown a little salt, pepper, and two ounces of oiled butter. You see, dear ——, that this dish can be varied without much expense and trouble; observe, that this way, the broth is good for soup the same day, and by the addition of two pounds of veal cut in small pieces, a quarter of a pound of lean bacon, one onion, one blade of mace, one leek, a wineglass of water; put into a separate stewpan, stew on fire till forming a white glaze, then add it to the turkey when on the point of boiling; when done, skim off all fat, pass it through a tammy or cloth; you may use it for any clear soup by adding a little brown gravy or coloring, and also for any kind of purée; or, by reducing it a little, make white or brown sauce, adding to the last the proper color. I must observe, that this will be almost impracticable when you have a party; the only plan would be to get the turkey done one hour before you require it, keeping it hot with its breast in some of the stock; but, as the broth will keep well in small quantities, it can be reserved for the next day. That is my plan of boiling, but the following is my new way of giving the flavor of vegetables to all poultry, which is a decided improvement. The aroma from the bird when the cover is removed is quite inviting, and the appearance of it, which is as white as alabaster, and cuts also full of juice: I call it—