Have a young turkey, but do not let its weight exceed six pounds, have
ready one pound of veal forcemeat with which mix six truffles in small
dice and half a pound of fat livers previously blanched, season well,
then stuff the breast and interior of the turkey, fasten the skin over
to the backbone, (but not too tight,) with a packing-needle and string,
and roast in vegetables as for the removes; about a quarter of an hour
before it is finished take the vegetables from it, and place it closer
to the fire to take a nice gold colour; serve with a little gravy in the
dish. It will require one hour to roast.