Boiled Turkey and Celery Sauce

Dindonneau bouilli. Sauce Céleri

Method

Cleanse and truss a good turkey for boiling, stuff the crop of the bird with one to two pounds of sausage meat, according to the size of the bird, sew up the crop, put one or two pieces of slitted fat bacon over the breast of the bird, and wrap it well up in a buttered paper, place it in a saucepan and surround it with plenty of vegetables, such as onions, leeks, celery, carrots, and a bunch of herbs, add a few peppercorns, a blade or two of mace, half a dozen cloves, and pour into the pan sufficient boiling stock to cover the turkey, let it re-boil, skim it, draw it to the side of the stove, and let it simmer gently for about one to one and a half hours; then dish up, remove the trussing strings, pour the celery sauce over it, and garnish with braised celery and little balls of herb farce, arranged alternately. The stock in which the turkey was boiled will do for white stock, &c.