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Take a large turkey and truss it; take down the breast-bone, and stuff it in the breast with some stuffing, as you did the roast turkey, lard it with bacon, then rub the skin of the turkey with the yolk of an egg, and strow over it a little nutmeg, pepper, salt, and a few bread-crumbs, then put it into a copper-dish and fend it to the oven; when you dish it up make for the turkey brown gravy-sauce; shred into your sauce a few oysters and mushrooms; lay round artichoke-bottoms fry'd, stew'd pallets, forc'd-meat-balls, and a little crisp bacon.
Cook them separately in salted water, drain them and add salt, pepper, a tiny pinch of sugar and one dessert-spoonful of butter. Dress the fillet on a long dish with the garniture of carrots and turnips, and some artichoke-bottoms cooked in water and finished with butter, also add some potatoes chateau. Be sure the dish is very hot.
How to brown Ragoo a BREAST of VEAL. Take a breast of veal, cut off both the ends, and half roast it; then put it into a stew-pan, with a quart of brown gravy, a spoonful of mushroom-powder, a blade or two of mace, and lemon-peel; so let it stew over a slow fire whilst your veal is enough; then put in two or three shred mushrooms or oysters, two or three spoonfuls of white wine; thicken up your sauce with flour and butter; you may lay round your veal some stew'd morels and truffles; if you have none, some pallets stew'd in gravy, with artichoke-bottoms cut in quarters, dipt in eggs and fry'd, and some forc'd-meat-balls; you may fry the sweet-bread cut in pieces, and lay over the veal, or fry'd oysters; when you fry your oysters you must dip them in egg and flour mixed.
To make a Cabbage-Lettuce Pye: Take some of the largest and hardest cabbage-lettuce you can get; boil them in salt and water till they are tender; then lay them in a colander to drain dry; then have your paste laid in your pattipan ready, and lay butter on the bottom; then lay in your lettuce and some artichoke-bottoms, and some large pieces of marrow, and the yolks of eight hard eggs, and some scalded sorrel; bake it, and when it comes out of the oven, cut open the lid; and pour in a caudle made with white-wine and sugar, and thicken with eggs; so serve it hot.
Mix these together, and strew them over your collops, and sprinkle a little orange-flower-water on them, and roll the collops up very close, and lay them in your pye, strewing the seasoning that is left over them; put butter on the top, and close up your pye; when 'tis drawn, put in gravy, and one anchovy dissolved in it, and pour it in very hot: and you may put in artichoke-bottoms and chesnuts, if you please, or sliced lemon, or grapes scalded, or what else is in season; but if you will make it a right savoury pye leave them out.
Break the chicken bones, cut them in little bits, season them lightly with mace and salt, take the yolks of four eggs boiled hard and quartered, five artichoke-bottoms, half a pound of sun raisins stoned, half a pound of citron, half a pound of lemon, half a pound of marrow, a few forc'd-meat-balls, and half a pound of currans well cleaned, so make a light puff-paste, but put no paste in the bottom; when it is baked take a little white wine, a little juice of either orange or lemon, the yolk of an egg well beat, and mix them together, make it hot and put it into your pie; when you serve it up take the same ingredients you use for a lamb or veal pie, only leave out the artichokes.
Take a large fat head, and lay it in water to take out the blood; boil it whilst the bones will come out; season it with nutmeg, pepper and salt; then wrap it up round with a large lump of forc'd-meat made of veal; after which wrap it up tight in a veal kell before it is cold, and take great care that you don't let the head break in two pieces; then bind it up with a coarse inkle, lay it upon an earthen dish, dridge it over with flour, and lay over it a little butter, with a little water in the dish; an hour and a half will bake it; when it is enough take off the inkle, cut it in two length ways, laying the skin-side uppermost; when you lay it upon your dish you must lay round it stew'd pallets and artichoke-bottoms fry'd with forc'd-meat-balls; put to it brown gravy-sauce; you may brown your sauce with a few truffles or morels, and lay them about your veal.
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