Stuffed with ham and celery stuffing, and garnished with rolled bacon and toasted sausages.

Required: - A turkey-weighing from eight to ten pounds. Nine ounces of bread-crumbs. Six ounces of chopped suet. Three ounces of chopped ham or bacon. Three table-spoonfuls of chopped parsley.

Four tablespoonfuls of finely chopped celery.

One teaspoonful of mixed herbs.

The grated rind of a lemon.

Three eggs.

If necessary, a little milk.

Salt and pepper.

First prepare the stuffing. Mix together all the dry ingredients. Beat up the eggs, add them to the mixture, with enough milk to bind the whole together. Season it carefully.

Pluck, singe, draw, and truss the turkey. Insert the stuffing through the neck. Fold the flap of skin over, and keep it in place with a tiny skewer. If there is any stuffing over, shape it into neat, small balls, fry them, and serve them round the bird.

Tie a slice of fat bacon over the breast of the bird, and roast it either before a clear fire or in a quick oven, keeping it well basted.

About twenty minutes before the bird is done, remove the bacon, so that the breast may brown nicely. A bird this size will take about two hours to cook; bear in mind poultry of all kinds must be well done.

Serve the bird on a hot dish, garnish it with sausages and neat rolls of bacon. Serve the gravy and bread sauce in hot tureens.