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Updated: May 25, 2025
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.
Take angelica when it is young and tender take off all the leaves from the stalks, boil it in the pan with some of the leaves under, and some at the top, till it be so tender that you can peel off all the skin, then put it into some water again, cover it over with some of the leaves, let it simmer over a slow fire till it be green, when it is green drain the water from it, and then weigh it; to a pound of angelica take a pound of loaf sugar, put a pint of water to every pound of sugar, boil and skim it, and then put in your angelica; it will take a great deal of boiling in the sugar, the longer you boil it and the greener it will be, boil it whilst your sugar be candy height by the side of your pan; if you would have it nice and white, you must have a pound of sugar boiled candy height in a copper-dish or stew pan, set it over a chafing dish, and put it into your angelica, let it have a boil, and it will candy as you take it out.
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