e the meat finely with ham or bacon
in the above proportion; make a gravy of the bones and trimmings, well
seasoning it; mince the shalots, put them into a stewpan with the
butter, add the flour; mix well, then put in the mince, and about 1/2
pint of the gravy made from the bones. (The proportion of the butter
must be increased or diminished according to the quantity of mince.)
When just boiled, add the yolks of 2 eggs; put the mixture out to cool,
and then shape it in a wineglass. Cover the croquettes with egg and
bread crumbs, and fry them a delicate brown. Put small pieces of
parsley-stems for stalks, and serve with, rolled bacon cut very thin.

_Time_.--8 minutes to fry the croquettes.

_Seasonable_ from December to February.

THE WILD TURKEY.--In its wild state, the turkey is gregarious,
going together in extensive flocks, numbering as many as five
hundred. These frequent the great swamps of America, where they
roost; but, at sunrise, leave these situations to repair to the
dry woods, in search of berries and acorns. They perch on the
boughs of trees, and, by rising from branch to branch, attain
the height they desire. They usually mount to the highest tops,
apparently from an instinctive conception that the loftier they
are the further they are out of danger. They fly awkwardly, but
run with great swiftness, and, about the month of March become
so fat as not to be able to take a flight beyond three or four
hundred yards, and are then, also, easily run down by a
horseman. Now, however, it rarely happens that wild turkeys are
seen in the inhabited parts of America. It is only in the
distant and more unfrequented parts that they are found in great
numbers.

FRICASSEED TURKEY (Cold Meat Cookery).

988. INGREDIENTS.--The remains of cold roast or boiled turkey; a strip
of lemon-peel, a bunch of savoury herbs, 1 onion, pepper and salt to
taste, 1 pint of water, 4 tablespoonfuls of cream, the yolk of an egg.

_Mode_.--Cut some nice slices from the remains of a cold turkey, and put
the bones and trimmings into a stewpan, with the lemon-peel, herbs,
onion, pepper, salt, add the water; stew for an hour, strain the gravy,
and lay in the pieces of turkey. When warm through, add the cream and
the yolk of an egg; stir it well round, and, when getting thick, take
out the pieces, lay them on a hot dish, and pour the sauce over. Garnish
the fricassee with sippet