t out of the pan.

A very large turkey will require about three hours to roast it
thoroughly; a middling-sized one, of eight or ten pounds (which is far
nicer eating than the very large one), about two hours; a small one may
be done in an hour and a half.

Turkey poults are of various sizes, and will take about an hour and a
half; they should be trussed, with their legs twisted under like a duck,
and the head under the wing like a pheasant.

Fried pork sausages (No. 87) are a very savoury and favourite
accompaniment to either roasted or boiled poultry. A turkey thus
garnished is called "an alderman in chains."

Sausage-meat is sometimes used as stuffing, instead of the ordinary
forcemeat. (No. 376, &c.)

MEM. If you wish a turkey, especially a very large one, to be tender,
never dress it till at least four or five days (in cold weather, eight
or ten) after it has been killed. "No man who understands good living
will say, on such a day I will eat that turkey; but will hang it up by
four of the large tail-feathers, and when, on paying his morning visit
to the larder, he finds it lying upon a cloth prepared to receive it
when it falls, that day let it be cooked."

Hen turkeys are preferable to cocks for whiteness and tenderness, and
the small fleshy ones with black legs are most esteemed.

Send up with them oyster (No. 278), egg (No. 267), bread (No. 221), and
plenty of gravy sauce (No. 329). To hash turkey, No. 533.

MEM. Some epicures are very fond of the gizzard and rump, peppered and
salted, and broiled. (See No. 538, "how to dress a devil with _veritable
sauce d'enfer_!!")

_Capons or Fowls_,--(No. 58.)

Must be killed a couple of days in moderate, and more in cold weather,
before they are dressed, or they will eat tough: a good criterion of the
ripeness of poultry for the spit, is the ease with which you can then
pull out the feathers; when a fowl is plucked, leave a few to help you
to ascertain this.

They are managed exactly in the same manner, and sent up with the same
sauces as a turkey, only they require proportionably less time at the
fire.

A full-grown five-toed fowl, about an hour and a quarter.

A moderate-sized one, an hour.

A chicken, from thirty to forty minutes.

Here, also, pork sausages fried (No. 87) are in general a favourite
accompaniment, or turkey stuffing; see forcemeats (Nos. 374, 5, 6, and
7); put in plenty of it, so as to plump out the fowl, which must be tied
closely (