e butter, and the yelk of an egg; then dip it into finely
pounded bread crumbs; sprinkle on salt, pepper, and sweet herbs; roast
it till of a light brown. This is good with plain gravy, but better with
a sauce, made in the following manner. Take a quarter of a pint of the
drippings from the meat, mix it with the same quantity of water, set it
on the fire; when it boils up, thicken it with a little flour and water
mixed, put in a table spoonful of tomato catsup, the juice and grated
rind of a lemon; season it with salt and pepper.

19. _Lamb's Fry._

The heart and sweet bread are nice fried plainly, or dipped into a
beaten egg and fine bread crumbs. They should be fried in lard.

20. _Turkey._

Take out the inwards, wash both the inside and outside of the turkey.
Prepare a dressing made of bread, soaked soft in cold water, (the water
should be drained from the bread, and the bread mashed fine.) Melt a
small piece of butter, and mix it with the dressing, or else put in salt
pork, chopped fine; season it with salt and pepper; add sweet herbs if
you like. An egg in the dressing, makes it cut smoother. Any kind of
cooked meat is nice minced fine, and mixed with the dressing. If the
inwards are used, they ought to be boiled very tender, as it is very
difficult to cook them through while the turkey is roasting. Fill the
crop and body of the turkey with the dressing, sew it up, tie up the
legs and wings, rub on a little salt and butter. Roast it from two to
three hours, according to its size; twenty-five minutes to every pound,
is a good rule. The turkey should be roasted slowly at first, and basted
frequently. A little water should be put into the dripping pan, when the
meat is put down to roast. For a gravy to the turkey, take the liquor
that the inwards are boiled in, put into it a little of the turkey
drippings, set it where it will boil, thicken it with a little flour and
water, previously mixed smooth. Season it with salt, pepper, and sweet
herbs if you like. Drawn butter is used for boiled turkey. A turkey for
boiling should be prepared in the same manner as one for roasting. If
you wish to have it look white, tie it up in a cloth, unless you boil
rice in the pot. If rice is used, put in two-thirds of a tea cup. A
pound or two of salt pork, boiled with the turkey, improves it. If you
wish to make a soup of the liquor in which the turkey is boiled, let it
remain until the next day, then skim off the fat. Heat and s