and half a nutmeg dried at a good distance from the fire, and pounded, with a little pepper and salt: mix all these well together, fill your turkey, fry them of a fine brown, and put it into a little pot that will just hold it; lay four or five skewers at the bottom of the pot, to keep the turkey from sticking; put in a quart of good beef and veal gravy, wherein was boiled spice and sweet-herbs, cover it close, and let it stew half an hour; then put in a glass of red wine, one spoonful of catchup, a large spoonful of pickled mushrooms, and a few fresh ones, if you have them, a few truffles and morels, a piece of butter as big as a walnut rolled in flour; cover it close, and let it stew half an hour longer; get the little French rolls ready fried, take some oysters and strain the liquor from them, then put the oysters and liquor into a saucepan, with a blade of mace, a little white wine, and a piece of butter rolled in flour; let them stew till it is thick, then fill the loaves, lay the turkey in the dish, and pour the sauce over it. It there is any fat on the gravy take it off, and lay the loaves on each side of the turkey. Garnish with lemon when you have no loaves, and take oysters dipped in batter and fried.
Note, The same will do for any white fowl.
A fowl à la braise.
TRUSS your fowl, with the leg turned into the belly, season it both inside and out, with beaten mace, nutmeg, pepper, and salt, lay a layer of bacon at the bottom of a deep stew-pan, then a layer of veal, and afterwards the fowl, then put in an onion, tow or three cloves stuck in a little bundle of sweet-herbs, with a piece of carrot, then put at the top a layer of bacon, another of veal, and a third of beef, cover it close, and let it stand over the fire for two or three minutes, then pour in a pint of broth, or hot water; cover it close, and let it stew an hour, afterwards take up your fowl, strain the sauce, and after you have skimmed off the fat, thicken it with a little piece of butter. You may add just what you please to the sauce. A ragoo of sweet-herbs, cocks-combs, truffles and morels, or mushrooms, with force-meat balls, looks very pretty, or any of the sauces above.
To force a fowl.
TAKE a good fowl, pick and draw it, slit the skin down the back, and take the flesh from the bones, mince it very small, and mix it with one pound of beef-suet shred, a pint of large oystersF4
