overed with the water. Let it simmer very gently for
about 1-1/2 hour to 1-3/4 hour, according to the size, and serve with
either white, celery, oyster, or mushroom sauce, or parsley-and-butter,
a little of which should be poured over the turkey. Boiled ham, bacon,
tongue, or pickled pork, should always accompany this dish; and when
oyster sauce is served, the turkey should be stuffed with oyster
forcemeat.

_Time_.--A small turkey, 1-1/2 hour; a large one, 1-3/4 hour.

_Average cost_, 5s. 6d. to 7s. 6d. each, but more expensive at
Christmas, on account of the great demand.

_Sufficient_ for 7 or 8 persons.

_Seasonable_ from December to February.

THE TURKEY.--The turkey, for which fine bird we are indebted to
America, is certainly one of the most glorious presents made by
the New World to the Old. Some, indeed, assert that this bird
was known to the ancients, and that it was served at the
wedding-feast of Charlemagne. This opinion, however, has been
controverted by first-rate authorities, who declare that the
French name of the bird, _dindon_, proves its origin; that the
form of the bird is altogether foreign, and that it is found in
America alone in a wild state. There is but little doubt, from
the information which has been gained at considerable trouble,
that it appeared, generally, in Europe about the end of the 17th
century; that it was first imported into France by Jesuits, who
had been sent out missionaries to the West; and that from France
it spread over Europe. To this day, in many localities in
France, a turkey is called a Jesuit. On the farms of N. America,
where turkeys are very common, they are raised either from eggs
which have been found, or from young ones caught in the woods:
they thus preserve almost entirely their original plumage. The
turkey only became gradually acclimated, both on the continent
and in England: in the middle of the 18th century, scarcely 10
out of 20 young turkeys lived; now, generally speaking, 15 out
of the same number arrive at maturity.

CROQUETTES OF TURKEY (Cold Meat Cookery).

987. INGREDIENTS.--The remains of cold turkey; to every 1/2 lb. of meat
allow 2 oz. of ham or bacon, 2 shalots, 1 oz. of butter, 1 tablespoonful
of flour, the yolks of 2 eggs, egg and bread crumbs.

_Mode_.--The smaller pieces, that will not do for a fricassee or hash,
answer very well for this dish. Minc