Turkey, Roast, 166
Stuffing for Baked Turkey, Chicken, Veal, and Lamb, 167
Stuffing for Roast Turkeys, Chickens, Ducks, and Geese, 167
Chestnut, Potato, Veal, and Oyster Stuffings, 168
Turkey, Boiled, 168
“ or Chicken Hash, 168
“ Braised, 168
“ Galantine, or Boned Turkey, 169
Mixed Spices for Seasoning, 170
Boned Turkey or Chicken (Simple), 170
Chickens, 171
Chickens, Spring, 171
“ “ Baked, 172
“ Roast and Boiled, 172
Chickens or Fish, Baked, 172
“ Fricassee of (No. 1), 173
“ “ (No. 2), 174
“ Ranaque, 174
Chicken Breasts, 175
“ Deviled, with Sauce, 175
“ Croquettes (No. 1), 175
“ “ (No. 2), 176
“ Cutlets, 176
“ with Macaroni or with Rice, 177
“ Chetney of, 177
“ Curry of, 178
“ for Supper, 178
To Fringe Celery for Garnishing, 179
Chicken Livers, 179
Turkish Pilau, 179