Lard the breast of a young turkey as you would a noix de veau (No. 565),
(only cut the bacon finer), to facilitate the larding, dip the breast
in a stewpan of boiling water, or pass it a minute over the flame of a
charcoal fire to set the skin to the flesh, place it down to roast but
do not butter it over the larded part; serve with gravy and
water-cresses in a dish as before.