rts where it once touches. Wash it _inside_ well,
and wipe it thoroughly dry with a cloth; the _outside_ merely requires
nicely wiping, as we have just stated. Cut off the neck close to the
back, but leave enough of the crop-skin to turn over; break the leg-bone
close below the knee, draw out the strings from the thighs, and flatten
the breastbone to make it look plump. Have ready a forcemeat made by
recipe No. 417; fill the breast with this, and, if a trussing-needle is
used, sew the neck over to the back; if a needle is not at hand, a
skewer will answer the purpose. Run a skewer through the pinion and
thigh into the body to the pinion and thigh on the other side, and press
the legs as much as possible between the breast and the side bones, and
put the liver under one pinion and the gizzard under the other. Pass a
string across the back of the bird, catch it over the points of the
skewer, tie it in the centre of the back, and be particular that the
turkey is very firmly trussed. This may be more easily accomplished with
a needle and twine than with skewers.

[Illustration: ROAST TURKEY.]

_Mode_.--Fasten a sheet of buttered paper on to the breast of the bird,
put it down to a bright fire, at some little distance _at first_
(afterwards draw it nearer), and keep it well basted the whole of the
time it is cooking. About 1/4 hour before serving, remove the paper,
dredge the turkey lightly with flour, and put a piece of butter into the
basting-ladle; as the butter melts, baste the bird with it. When of a
nice brown and well frothed, serve with a tureen of good brown gravy and
one of bread sauce. Fried sausages are a favourite addition to roast
turkey; they make a pretty garnish, besides adding very much to the
flavour. When these are not at hand, a few forcemeat balls should be
placed round the dish as a garnish. Turkey may also be stuffed with
sausage-meat, and a chestnut forcemeat with the same sauce is, by many
persons, much esteemed as an accompaniment to this favourite dish.--See
coloured plate, A1.

_Time_.--Small turkey, 1-1/2 hour; moderate-sized one, about 10 lbs., 2
hours; large turkey, 2-1/2 hours, or longer.

_Average cost_, from 10s. to 12s., but expensive at Christmas, on
account of the great demand.

_Sufficient_.--A moderate-sized turkey for 7 or 8 persons.

_Seasonable_ from December to February.

ENGLISH TURKEYS.--These are reared in great numbers in Suffolk,
Norfolk, and several other coun