To roast a Turkey.
WHEN you have dressed your turkey as
before, truss its head down to the legs, then
make your forcemeat, take the crumbs of a
penny loaf, a quarter of a pound of beef suet
shred fine, a little sausage meat, or veal scraped
and pounded exceeding fine, nutmeg, pepper,
and salt to your palate, mix it up lightly with
three eggs, stuff the craw with it, spit it, and
lay it down a good distance from the fire, keep it
clear and brisk, singe, dust, and baste it several
times with cold butter, it makes the froth
stronger than basting it with the hot out of the
dripping-pan, and makes the turkey rise better:
when it is enough, froth it up as before, dish it
up, pour on your dish the same gravy as for the
boiled turkey, only put in browning instead of
cream: garnish with lemon and pickles, and
serve it up; if it be a middle size, it will re-
quire one hour and a quarter roasting.