THE best way to roast a turkey is to loosen the skin on the breast of the turkey, and fill it with force-meat, made thus: take a quarter of a pound of beef-suet, as many crumbs of bread, a little lemon-peel, an anchovy, some nutmeg, pepper, parsley, and a little thyme. Chop and beat them all well together, mix them with the yolk of an egg; and stuff up the breast; when you have no suet, butter will do; or you may make your force-meat thus: spread bread and butter thin, and grate some nutmeg over it; when you have enough, roll it up, and stuff the breast of the turkey; then roast it of a fine brown, but be sure to pin some white paper on the breast till it is near enough. You must make good gravy in the dish, and bread sauce made thus: take a good piece of crumb, put it into a pint of water, with a blade or two of mace, two or three cloves, and some whole pepper. Boil it up first, or fix times; then with a spoon take out the spices, you may put in butter, and then you must pour off the water. (you may boil an onion in it if you please) then beat up the bread with a good piece of butter and a little salt, or onion sauce, made thus: take some onions, peel them and cut them into thin slices, and boil them half an hour in milk and water, then drain the water from them, and beat them up with a good piece of butter; flake a little