lay the turkey upon it with the breast downward; then cover it
with the rest of the jelly. When you serve it, turn it out whole upon
the dish.

_Roasted Turkey, delicate Gravy for._

Prepare a very rich brown gravy with truffles cut in it; slit the skins
off some chesnuts with a knife, and fry them in butter till thoroughly
done, but not burned, and serve them whole in the sauce. There may be a
few sausages about the turkey.

_Turkey or Veal stuffing._

Mix a quarter of a pound of beef suet, the same quantity of bread
crumbs, two drachms of parsley, a drachm and a half of sweet marjoram,
or lemon-thyme, and the same of grated lemon-peel; an onion or shalot
chopped fine, a little salt and pepper, and the yolks of two eggs, all
pounded well together. For a boiled turkey, add the soft part of a dozen
oysters, a little grated ham or tongue, and an anchovy, if you please.

GAME.

_Hare, to dress._

Stuff and lard the hare, trussing it as for roasting: put it into a
fish-kettle, with two quarts of strong beef gravy, one of red wine, a
bunch of sweet-herbs, some slices of lemon, pepper, salt, a few cloves,
and a nutmeg. Cover it up close, and let it simmer over a slow fire till
three parts done. Take it up, put it into a dish, and strew over it
crumbs of bread, a few sweet-herbs chopped fine, some grated lemon-peel,
and half a nutmeg. Set it before the fire, and baste it till it is of a
fine light brown; and, while it is doing, skim the gravy, thicken it
with the yolk of an egg and a piece of butter rolled in flour, and, when
done, put it in a dish, and the rest in a boat or terrine.

_Hare, to roast._

Take half a pint of cream, grate bread into it; a little winter savory,
thyme, and parsley; shred these very fine; half a nutmeg grated, and
half of the hare's liver, shred; beat an egg, yolk and white together,
and mix it in with it, and half a spoonful of flour if you think it too
light. Put it into the hare and sew it up. Have a quart of cream to
baste it with. When the hare is roasted, take some of the best of the
cream out of the dripping-pan, and make it fine and smooth by beating it
with a spoon. Have ready melted a little thick butter, and mix it with
the cream, and a little of the pudding out of the hare's belly, as much
as will make it thick.

_Another way._

Lard the hare well with bacon; make a pudding of grated bread, and chop
small the heart and liver, parboiled, with beef-suet and sw