Clean a turkey as indicated in the Remarks. Place 1–2 onions, ½ parsley root, ½ celery root, 1 carrot, 2–3 bay leaves, 4–6 allspice berries, ¼–½ lb sliced pork fat or butter, and a little boiling water in a saucepan. Add the turkey and stew, covered, for 1½ hours on top of the stove over a low fire, turning the bird frequently. Brown the turkey, uncovered, in the oven for 15 minutes before serving. Prepare the stuffing as follows: Wash a calf’s liver and fry it lightly in a stewpan with pork fat or butter, a bay leaf, and allspice. Chop the liver fine, pound in a mortar, and rub through a sieve, or grate the liver after it has cooled. Add 1 French roll soaked in milk, water, or bouillon and squeezed out, 1 spoon butter, 1 spoon sugar, salt, and ½ glass currants, if desired. Mix in 2–6 raw eggs, using the larger number if the turkey is to be served hot, so that the stuffing will be dense enough. If it is to be served cold, use fewer eggs. [Before roasting the turkey,] use your fingers to carefully separate the skin from the breast and slip some stuffing into the pocket. Do not pack it too tightly because the stuffing will expand. Sew the skin closed with thread. Stuff the abdominal cavity in the same manner, also sewing it closed.
Pour on brown sauce. This turkey serves 6 persons for 2 days.