Shell 1 lb walnuts, scald the nutmeats, and remove the inner membranes. Pound the nuts until they form a paste. Add 1 lb calf’s liver, fried in butter, pounded, and sieved, ½ white roll soaked in milk, 2–4 raw eggs, and ½ lb butter. Mix everything together, stuff the turkey, and roast as usual. To serve, slice the meat and pour on brown sauce with Madeira.