"Turkey braised, the Lord be praised," is part of an old saying which at all events testifies to the estimation in which our forefathers held this mode of preparing the savory bird.

Cover the turkey with slices of pork, tying it round with cord to keep it in shape. Put four slices of pork in the pot or braising pan; put the turkey stuffed on these; lay the giblets round it, with four onions, three cloves, three carrots cut small, a parsnip, two bay leaves, a bouquet of herbs (see Bouquet), a teaspoonful of salt, and half of pepper, and almost cover this with any good stock you may have. Cover tightly and allow to simmer very gently from four to six hours, according to the size of the bird. Braised turkey is served hot or cold; if it is to be eaten hot let it be in the oven to brown, unless you have cooked it in a regular braising-pan which will hold hot coals on the lid, when the oven will be unnecessary; remove the vegetables, boil the gravy down rapidly, skimming it to free it from fat. Garnish either with carrot and turnip cut into fancy forms and boiled separately, or with small sausages fried. Strain part of the gravy, stir in a spoonful of brown thickening, and pour it over the bird.

If it is to be served cold, let it remain in the gravy in which it was braised for an hour after it leaves the fire; then strain the liquor; boil down to two-thirds its original quantity, so that when cold it will form a hard jelly; free it from fat; clear with white of egg (see directions for clearing stock); brush two coats of this over the turkey and let the rest get cold; when stiff cut it into stars or strips, chopping the trimmings of it and use to garnish the dish.