salt to taste, rather more than 1 pint of water, 1 carrot, 1 turnip, 1
blade of mace, a bunch of savoury herbs, 1 tablespoonful of mushroom
ketchup, 1 tablespoonful of port wine, thickening of butter and flour.
_Mode_.--Cut the turkey into neat joints; the best pieces reserve for
the hash, the inferior joints and trimmings put into a stewpan with an
onion cut in slices, pepper and salt, a carrot, turnip, mace, herbs, and
water in the above proportion; simmer these for an hour, then strain the
gravy, thicken it with butter and flour, flavour with ketchup and port
wine, and lay in the pieces of turkey to warm through; if there is any
stuffing left, put that in also, as it so much improves the flavour of
the gravy. When it boils, serve, and garnish the dish with sippets of
toasted bread.
_Time_.--1 hour to make the gravy.
_Seasonable_ from December to February.
HUNTING TURKEYS.--Formerly, in Canada, hunting turkeys was one
of the principal diversions of the natives of that country. When
they discovered the retreat of the birds, which was generally
near a field of nettles, or where grain of any kind was
plentiful, they would send a well-trained dog into the midst of
the flock. The turkeys no sooner perceived their enemy than they
would run off at full speed, and with such swiftness that they
would leave the dog far behind. He, however, would follow in
their wake, and as they could not, for a great length of time,
continue at their speed, they were at last forced to seek
shelter in the trees. There they would sit, spent with fatigue,
till the hunters would approach, and, with long poles, knock
them down one after the other.
ROAST TURKEY.