Yes, I shall begin with turkey, because in nine families out of ten,
or perhaps ninety-and-nine out of a hundred would be a closer
estimate, that bird formed the _pièce de résistance_. You know that
if there's plenty to "go round" at the first serving of a turkey the
legs are generally left untouched; the carver doesn't feel like giving
them to any one, and when it comes to waiting on himself he thinks he
is entitled to a choicer bit. And so he is. But you can use those legs
all in good time. Just gash them three or four times with a very sharp
knife, sprinkle them over with salt, pepper and a few drops of lemon
juice and broil them over a hot fire till browned well; put them on a
hot dish, pour a little melted butter over them and send to table.
They will go uncommonly well, say for a Sunday morning breakfast to
help out with a bacon omelet.