Boiled Turkey

Truss the turkey for boiling, place it in a large stew-pan, with carrot, onion stuck with six cloves, celery, garnished faggot of parsley, a few peppercorns, and a small handful of salt; moisten with white stock or water, just enough to cover the turkey; boil gently until done tender; drain thoroughly, dish up, pour either parsley sauce or celery, or oyster sauce, over the turkey; garnish it round with alternate slices of tongue or fried bacon, and veal stuffing previously boiled in a cloth, rolled up in the form of a short rolling-pin, and afterwards cut up in slices.