Paschet Eze Indeiki

• One small turkey or ½ a large one
• 1 lb of veal

Divide the turkey into joints, and brown in a little butter. Then cover with the wine, vinegar and a little water, adding chopped onion, lemon rind, parsley, dill, the bayleaf, salt and peppercorns. Stew till tender.

Make a forcemeat with the veal and bacon and a handful of breadcrumbs, adding chopped onion and capers and seasoning with salt, pepper and nutmeg. Cook the