strong broth or gravy as will just cover it; cover
it very close, and let it stew over a moderate fire, till you think it
is tender; in the mean time make some forcemeat balls of veal, &c. and
let them be fried of a fine brown, in readiness. When your turkey is
done, take it up, put it into your dish, and keep it hot; strain off
your liquor into a clean stewpan, and scum it very clean: if it is not
thick enough, roll apiece of butter in flour; put in half a glass of
white wine, and your forcemeat balls; toss up all together, till your
sauce is of a good thickness; squeeze in a little lemon; pour your sauce
over the turkey, and garnish your dish with lemon. In the same manner
you may do a large fowl; and you may add morels, truffles, artichoke
bottoms, &c.--Another. Put turkey or fowl into a stewpan, with a
sufficient quantity of gravy or good broth, a head of celery cut small,
whole pepper, and a sprig of thyme tied up in a muslin bag. When these
are stewed enough, take them up, thicken the liquor with flour and
butter, lay the meat in a dish, and pour the sauce over it.

STEWED VEAL. Cut off the neck end of a breast of veal, and stew it for
gravy. Make a forcemeat of the sweetbread boiled, a few crumbs of bread,
a little beef suet, an egg, pepper and salt, a spoonful or two of cream,
and a little grated nutmeg. Mix them all together, raise the thin part
of the breast, and put in the stuffing. Skewer the skin close down,
dredge it over with flour, tie it up in a cloth, and stew it in milk and
water rather more than an hour: if a large one, an hour and a half. The
proper sauce for this dish is made of a little gravy, a few oysters, a
few mushrooms chopped fine, and a little lemon juice, thickened with
flour and butter. If preferred, the veal may be stewed in broth, or weak
gravy. Then thicken the gravy it was stewed in, pour it over the veal,
and garnish with forcemeat balls.

STEWED VENISON. Let the meat hang as long as it will keep sweet. Take
out the bone, beat the meat with a rolling-pin, lay on some slices of
mutton fat, sprinkle over it a little pepper and salt, roll it up light
and tie it. Stew it in mutton or beef gravy, with a quarter of a pint of
port wine, some pepper and allspice. Cover it close, and simmer it as
slowly as possible for three or four hours. When quite tender take off
the tape, lay the meat on a dish, strain the gravy over it, and serve it
up with currant jelly.

STEWED WATER CRESSES.