SC - Good OOP turkey recipe

[Olwen the Odd]

Greetings all.  Since the holidays are coming up I thought I would share the 
following recipe.  It comes from a little book I picked up at the Walters 
Art Gallery titled 'The Art of Cookery' by A LADY, printed for the author 
and; and fold at Mrs. Ashburn's, a China-Shop, the Corner of Fleet-Ditch 
1747.  The recipe is called 'To Roast a Turky the genteel way'.

First cut it down the Back, and with a sharp Penknife bone it, then make 
your Force-Meat thus:  Take a large Fowl, or a Pound of Veal, as much grated 
Bread, Half a Pound of Sewet cut and beat very fine, a little beaten Mace, 
two Cloves, Half a Nutmeg grated, about a large Tea Spoonful of Lemon-peel, 
and the Yolks of two Eggs; mix all together, with a little Pepper and Salt, 
fill up the Places where the Bones came out, and fill the Body, that it may 
look just as it did before, sew up the Back, and roast it.  You may have 
Oyster Sauce, Sellery Sauce, or just as you please,; but good Gravy in the 
Dish, and garnish with Lemon, is as good as any Thing.  Be sure to leave the 
Pinions on.

When I make this, I use veal and bacon with the bread.  Take out the body 
cavity bones and the thigh bones, stuff it well and sew it back up.  It is 
floppy at this point (surprise!) and ungainly.  It is GREAT! And carving is 
a breeze.

Just thought I'd share.
Olwen
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